Endive and Radicchio Salad with Apples and Pomegranate
Salad during the winter? You betcha! This colorful and crunchy Endive and Radicchio Salad with Apples and Pomegranate is a feast for the eyes and the palate.
Ingredients
For the Vinaigrette
- ¾ cup extra virgin olive oil
- ¼ cup apple cider
- ¼ cup apple cider vinegar
- 1 small shallot, minced (about 2 tablespoons)
- 1 tablespoon whole grain Dijon mustard
- 1 tablespoon maple syrup
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
For the Salad
- 3 to 4 heads endive, washed, dried, and cut or torn into bite-size pieces
- 1 head radicchio, washed, dried, and cut into bite-size pieces
- 8 ounces mixed baby greens, washed and dried if not pre-washed
- 4 large apples, such as Honeycrisp or Fuji, cut into chunks and tossed with 1 tablespoon lemon juice
- 2/3 cup pomegranate seeds (from 1 medium pomegranate)
- ½ cup walnuts, toasted and coarsely chopped
Instructions
- First, make the vinaigrette: place all of the vinaigrette ingredients in a medium bowl and whisk until emulsified. (Alternatively, place all the ingredients in a mason jar, close tightly, and shake vigorously until emulsified.) Refrigerate until needed. The vinaigrette can be made well in advance and will keep, refrigerated, for up to a week. In a large serving bowl, gently toss together the endive, radicchio, mixed baby greens, and apple pieces. Drizzle with approximately half the vinaigrette, toss again, and add additional vinaigrette as needed until the salad is lightly and evenly coated. Sprinkle with the pomegranate seeds and walnuts, and serve immediately. (If making ahead, do not dress the salad until serving time to keep the greens from wilting.)
