Active Time: N/ATotal Time15 MIN
Yield: Serves : 6
A whisk and a sharp knife are all you need to make this fast-fix, flavor-bomb salad of bitter greens, crunchy pepitas and pomegranate seeds, juicy kumquats, and salty cheese. A quick soak in vinegar softens the texture and flavor of the shallot so it adds a mellow onion flavor but doesn’t overpower the dressing. Leave the salty, tangy crumbles of ricotta salata on the bigger side; they add creamy balance to the dish.
- 2 tablespoons Champagne vinegar
- 1 tablespoons finely chopped shallot
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup extra-virgin olive oil
- 6 small heads red and green endive, quartered lengthwise (about 14 ounces)
- 1/2 cup kumquats (about 2 3/4 ounces), seeded and thinly sliced
- 1/4 cup pomegranate arils
- 2 tablespoons salted roasted pepitas
- 1 1/2 ounces ricotta salata cheese or goat cheese, crumbled (about 1/3 cup)
- 1/2 cup loosely packed fresh flat-leaf parsley leaves
How to Make It
Stir together vinegar and shallot in a small bowl; let stand 5 minutes. Whisk in sugar, mustard, salt, and pepper. Whisk in oil until mixture is smooth.
Arrange endive quarters on a large platter. Sprinkle evenly with kumquat slices, pomegranate arils, roasted pepitas, and crumbled cheese. Drizzle dressing evenly over salad; sprinkle with parsley.
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