Endive and Citrus Salad Recipe

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.


  • 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


  1. 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.
  2. For salad, trim ends of endive. Cut lengthwise into quarters. Place in a lare bowl with citrus and parsley.
  3. Toss salad with dressing and portion onto serving plates. Top with goat cheese, pine nuts, and pomegranate arils.
  4. COOK'S TIP:
  5. 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.


Amount Per Serving (based on 4 servings)
Calories: 210
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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