Serves: Makes 8 servings
- 1½ pounds Belgian endive
- 2 cucumbers, peeled, seeded, halved lengthwise, and thinly sliced
- 1 cup shaved fennel bulb (about ½ small bulb)
- ½ cup finely diced celery
- 1 bunch green onions, chopped
- ½ cup pomegranate seeds
- 3 tablespoons pomegranate juice
- 2 tablespoons white balsamic vinegar
- 2 tablespoons minced shallot
- 1 tablespoon pomegranate molasses or fig balsamic vinegar
- 1 tablespoon chopped fresh chives
- ½ teaspoon dry mustard
- ¼ cup extra-virgin olive oil
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper
Lemon Cream Topping (optional)
- 2 tablespoons crème fraîche
- 2 tablespoons whipping cream
- 2 tablespoons freshly squeezed lemon juice
- Pinch of sugar (optional)
- For the vinaigrette, whisk together the pomegranate juice, vinegar, shallot, pomegranate molasses, chives, and dry mustard in a medium bowl. Whisking constantly, slowly drizzle in the olive oil followed by the vegetable oil. Season to taste with salt and pepper; set aside.
- For the cream topping, whip together the crème fraîche, cream, lemon juice, and sugar in a small bowl until just fluffy, not stiff. Season to taste with salt and pepper; set aside.
- Discard any bruised outer leaves from the endive heads. Peel away 3 to 4 whole leaves from each head and set them aside. Chop the rest of each endive head, working from the tip toward the stem, discarding the last tough inch or so of the stem.
- Combine the chopped endive, cucumbers, fennel, celery, and green onions in a large bowl. Drizzle the vinaigrette over and toss to mix evenly. Arrange the whole endive leaves, 3 to 4 per plate, spoke-like around the outer edge of each plate. Spoon the salad into the center of the plate, sprinkle the pomegranate seeds over each salad, and drizzle with the lemon cream.