Endive, Blue Cheese, Pomegranate Salad
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 teaspoon Dijon mustard
- kosher salt
- fresh ground black pepper
- 1 pinch sugar
- 1 1⁄2 teaspoons rice vinegar
- 3 tablespoons olive oil
- 2 ounces blue cheese, crumbled
- 5 heads Belgian endive, separated into leaves
- pomegranate seeds, from 1/2 medium pomegranate
directions
- In a small bowl, whick together mustard, large pinch of salt, large pinch of pepper and a pinch of sugar.
- Add vinegar and whisk to combine.
- While whisking, drizzle in oil and whisk until emulsified.
- Add blue cheese and stir gently to combine.
- Pour dressing over the endive and pomegranate seeds and toss.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Vicki in AZ
United States
I live in the Phoenix area where the sun always shines. I love to cook and garden. I am a "gadget freak" and seem to buy every cooking tool that comes on the market. Currently, I'm playing with pressure cooker cuisine. If I could take a month off, I'd go to Italy and go to 3-4 different cooking schools. My favorite cookbook is "The New Professional Chef" by the Culinary Institute of America.
The dog in the photo is Scout, who just happens to be the best dog in the world.