Endive and Citrus Salad Recipe
Endive and Citrus Salad
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.
- 6 - 8 heads Belgian endive, red and/or green
- 1/2 cup thinly sliced kumquats or citrus supremes
- 1/4 cup chopped Italian parsley
- 2 ounces crumbled goat cheese
- 2 - 3 tablespoons toasted pine nuts
- 2 - 3 tablespoons pomegranate arils
- Champagne Dressing:
- 1 Tbsp minced shallot
- 2 Tbsp Champagne or sherry vinegar
- 1 tsp granulated sugar
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- 1/4 tsp pepper
- 1/3 cup extra virgin olive oil
- 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 lare bowl with citrus and parsley.
- Toss salad with dressing and portion onto serving plates. Top with goat cheese, pine nuts, and pomegranate arils.
- COOK'S TIP:
- A great way to prolong the time you get to enjoy kumquats is by pickling them. It takes just two ingredients and a bit of time. Find the recipe here. Pickled kumquats make a great addition to this salad as well.
Nutrition:Amount Per Serving (based on 4 servings)
Fat: 19 g
Saturated Fat: 2.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 520 mg
Carbohydrates: 12 g
Fiber: 6 g
Sugar: 4 g
Added Sugars: 1 g
Protein: 2 g
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