Crisp white endives have a reputation for bitterness that I, for one, don’t think they deserve, in fact they are one of my favorite winter salad leaves. Tossed with a peppery mustard vinaigrette, julienned pears and pomegranate seeds, this refreshing endive salad is so very pretty you can eat with your eyes as well as with your mouth. After tasting this, I think you’ll love them as much as I do.
- Quarter the endives lengthwise, remove the core, then thinly slice diagonally across the leaves. Set aside.
- In the bottom of a large salad bowl whisk together the Dijon mustard, salt, pepper, cider vinegar and olive oil. Taste. Pour in the sliced endive, pear and pomegranate seeds. Toss to combine then serve.
Ann's Tips and Tricks
Endives should be a beautiful creamy white with pale yellow-green tops, and be tender yet crisp. Avoid buying any that are bruised, brown or wilted.
Pomegranates can be fiddly to separate from the fruit. Luckily many stores sell the seeds on their own and although they are more expensive this way, it makes for easy.