I am in love with this Endive Pomegranate Salad. It’s not only cheerful it’s delicious! The creamy persimmon chèvre vinaigrette has an incredible flavor that blends perfectly with the endive, carrots and pomegranate seeds. It has to be one of the easiest salads to prepare yet it is sure to impress your guests.
Lately, I have noticed a few food bloggers talking about how they have reached plateaus in their photography and I can totally relate. I have hit many plateaus along my photography adventures. Actually, I have noticed this phenomenon with all my any creative ventures. I have found that if I keep a positive attitude and keep pushing myself, I end up busting through and evolving even further. It can be really frustrating when you feel like you can’t find the inspiration.
I’ll never forget when my uncle told me that whenever you’re in a creative funk, you should continue on and you will eventually move out of the funk. He was so right. It’s not always easy to force yourself to start a project when you are not feeling inspired or not feeling good enough. However, that is the best time. Whatever you do, don’t give up by thinking that you aren’t good enough, keep going and never stop. You will be amazed at how much you will continue to learn and grow.
I can’t even begin to tell you how many times I felt like my photography sucked. I kept going and now I am pretty proud of how far I have come and I am still on a mission to get even better. It really is a never-ending cycle of learning and growing. What do you think? Have you reached plateaus in your creative endeavors and have you still kept going anyways?
Endive Pomegranate Salad Recipe: 2 servings
A festive gluten-free salad with a wonderful persimmon chèvre vinaigrette.
- Persimmon Chèvre Vinaigrette – recipe below
- 3 Heads Endives – leaves separated washed
- 1 Pomegranate – seeds removed
- 1 Purple Carrots – shaved into ribbons with a peeler
- 1/2 Cup Hachiya Persimmon Pulp – cut in half – scoop out the pulp – can use really ripe Fuyu as well
- 1/4 Cup Extra Virgin Olive Oil
- 2 Tablespoons Champagne Vinegar
- Tablespoon Chèvre Cheese
- 1 1/2 Teaspoons Lemon Juice – fresh squeezed
- 1 Small Garlic Clove
- 1/4 Teaspoon Sea Salt – or to taste
Add everything to a food processor or blender and puree. Scrape sides and bottom at least once. Set aside
I like to arrange the endive leaves around a plater then top with the carrot ribbons and pomegranate seeds.
Persimmons Latin name means “food of the gods.” They are high in fiber helping to maintain a healthy digestive system. Due to their bright orange skin, they are an excellent source of vitamin A that nourish the eyes and help prevent age-related macular disease. They help to detoxify the large intestine and increase immunity. They have an excellent source of anti-oxidants that helps reduce high blood pressure and are a very good source of vitamin C, especially native Chinese and American persimmons, which provide 80% of the daily requirement. They give the body energy and help symptoms of stress, fatigue and tiredness
Pomegranate seeds vibrant red juice contains higher antioxidants levels than most fruit juices, which helps keep Alzheimer’s disease at bay by helping with memory. They provide you with about 40% of your daily requirements of vitamin C. Pomegranates are full of antioxidants called flavonols. Flavonols are anti-inflammatory agents that help reduce inflammation like arthritis. Naturally lowers blood pressure.
Carrots contain beta-carotene that is then converted into vitamin A in your liver and helps restore vision. They lower the risk of coronary heart disease and are high in antioxidants that help in cancer prevention. They may also help with blood sugar regulation, delay the effects of aging, and improve the immune system.