Endive, Blue Cheese and Pomegranate Salad
4 servings
20 minutes
Endive salad with blue cheese and pomegranate is an elegant combination of European flavors born from the search for balance between bitterness, sweetness, and richness. Endive leaves add freshness and a slight bitterness, juicy pomegranate seeds provide bright sweetness, while blue cheese offers a rich creamy taste with tangy notes. The dressing made from rice vinegar, Dijon mustard, and olive oil highlights the harmony of the ingredients. This salad is often served as a refined appetizer at formal dinners or as a light yet nutritious dish for gourmets. Its unique flavor delights with its contrast, making each forkful of a new bite a true gastronomic journey. Simple to prepare yet sophisticated in presentation, it will adorn any table.
1
In a small bowl, mix mustard, sugar, a bit of salt and pepper. Add vinegar, then whisk in olive oil. Add crumbled blue cheese and mix.
- Dijon mustard: 1 teaspoon
- Sugar: pinch
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Rice vinegar: 1.5 tablespoon
- Extra virgin olive oil: 3 tablespoons
- Blue cheese: 60 g
2
In a large bowl, mix endive leaves and pomegranate seeds. Drizzle with dressing, toss, and serve immediately.
- Belgian endive (witloof): 5 head
- Pomegranates: 0.5 piece
