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Endive Pomegranate Salad with Persimmon Chèvre Vinaigrette Recipe:

2 servings

Ingredients

  • Persimmon Chèvre Vinaigrette - recipe below
  • 3 Heads Endives - leaves separated washed
  • 1 Pomegranate - seeds removed
  • 1 Purple Carrots - shaved into ribbons with a peeler

Vinaigrette

  • 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

Instructions

Vinaigrette

  1. Add everything to a food processor or blender and puree.
  2. Scrape sides and bottom at least once. Set aside

Assembly

  1. I like to arrange the endive leaves around a plater then top with the carrot ribbons and pomegranate seeds.

Recipe Notes

This recipe is just a guild line. You can add more or less of any ingredient or even add to it with any veggies or fruit of your choice.