Endive and Citrus Salad
Serves 4
Kumquats, with sweet, edible skin and tart-tangy centers, offer bright bursts of citrus flavor to this beautiful, nutritious winter salad. Different varieties of orange supremes (slices without pith and membranes) also work great.
Ingredients
- 6 heads Belgian endive (red and/or green)
- 1/2 cup thinly sliced kumquats or citrus supremes
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 2 ounces goat cheese (crumbled)
- 3 tablespoons toasted pine nuts
- 3 tablespoons pomegranate arils
CHAMPAGNE DRESSING
- 1 tablespoon minced shallot
- 2 tablespoons champagne or sherry vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/3 cup extra virgin olive oil
Directions
- To make dressing, combine all dressing ingredients except olive oil in a bowl; whisk to blend. Slowly and vigorously whisk in oil. Can be made ahead and chilled. Bring to room temperature before serving.
- For salad, trim ends of endive. Cut lengthwise into quarters. Place in a large bowl with citrus and parsley.
- Toss salad with dressing and portion onto serving plates. Top with goat cheese, pine nuts, and pomegranate arils.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 210
- Fat: 19.0 g
- Saturated Fat: 2.5 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 520.0 mg
- Carbohydrates: 12.0 g
- Fiber: 6.0 g
- Added Sugars: 1.0 g
- Sugar: 4.0 g
- Protein: 2.0 g