Endive Blue Cheese Pomegranate Salad Recipes

ENDIVE, BLUE CHEESE, AND POMEGRANATE SALAD

Endive, Blue Cheese, and Pomegranate Salad image

Provided by Martha Stewart

Number Of Ingredients 8

Ingredients

Scant teaspoon Dijon mustard
Coarse salt and freshly ground pepper
Pinch of sugar
1 1/2 tablespoons rice vinegar
3 tablespoons extra-virgin olive oil
2 ounces blue cheese, crumbled
5 heads Belgian endive, separated into leaves
Seeds from 1/2 medium pomegranate

Steps:

In a small bowl, whisk together mustard, large pinch of salt, large pinch of pepper, and the sugar. Add vinegar, and whisk to combine. While whisking, drizzle in oil. Continue whisking until emulsified. Add blue cheese, and stir gently to combine.
In a large bowl add endive and pomegranate seeds. Drizzle with dressing and toss to combine. Serve immediately.

ENDIVE SALAD WITH CANDIED PECANS AND MAYTAG BLUE CHEESE

Endive Salad with Candied Pecans and Maytag Blue Cheese image

Provided by Robin Miller : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 bunches endive, leaves separated and rinsed well
1 cup candied pecans or peanuts
1/4 cup blue cheese, crumbled (recommended: Maytag)
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt
freshly ground black pepper

Steps:

Arrange endive leaves on a serving platter. Top with candied nuts and blue cheese. In a small bowl or jar, combine vinegar, oil and mustard. Whisk or shake jar to combine. Season, to taste, with salt and black pepper. Drizzle mixture over salad and serve.

ENDIVE AND BLUE CHEESE SALAD

Endive and Blue Cheese Salad image

Provided by Food Network Kitchen

Time 14m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.

ENDIVE SALAD WITH BLUE CHEESE DRESSING

Endive Salad With Blue Cheese Dressing image

I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing. The big difference here, of course, is that endive has much more flavor than iceberg, which has more texture than flavor. The bitter edge of the endive is soothed by the sharp blue cheese dressing, and the combination is set off by the small apple dice that garnishes the wedges.

Provided by Martha Rose Shulman

Categories dinner, lunch, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 small garlic clove, finely minced or puréed
1/2 cup plain yogurt, thinned out with a little milk if thick
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
2 ounces good quality blue cheese or Roquefort, at room temperature, crumbled (about 1/2 cup)
1/2 teaspoon Dijon mustard
4 large or 6 medium endives
Minced chives
1 apple, cut in very small (1/4 inch or smaller) dice and tossed with lemon juice for garnish

Steps:

Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.

WINTER WHITE SALAD WITH ENDIVE AND POMEGRANATE

Winter White Salad With Endive and Pomegranate image

This simple, light salad showcases the beauty of winter vegetables and makes an elegant start to a festive holiday meal.

Provided by Mindy Fox

Categories Salad Cheese Vegetable Vegetarian Endive Side Lunch Kid-Friendly Healthy Low Fat Low Cholesterol Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates

Yield 8-10 servings

Number Of Ingredients 10

Ingredients

3/4 cup hazelnuts
2 tablespoons white wine vinegar
2 tablespoons fresh orange juice
Kosher salt
3 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided
3 Granny Smith or other crisp apples
2 1/2 pounds endive, trimmed, leaves separated, cut in half crosswise if large
1/2 pound daikon radishes, peeled, very thinly sliced, preferably using a mandolin
1/3 pound aged Manchego cheese, shaved (generous 1/2 cup)
1/2 cup pomegranate seeds

Steps:

Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13-15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.
Meanwhile, whisk vinegar, orange juice, and 2 tsp. salt in a medium bowl, then whisk in 3 Tbsp. oil in a slow, steady stream.
Coarsely chop cooled nuts. Toss with remaining 1 1/2 tsp. oil and a pinch of salt in a large wide bowl. Core and thinly slice apples; add to bowl along with endive and radishes.
Drizzle dressing over salad. Gently but thoroughly toss just until salad is evenly dressed; adjust seasonings. Divide salad among serving plates. Top with cheese and pomegranate seeds.
Do ahead
Nuts can be toasted and cooled up to 3 days ahead. Keep covered at room temperature.

ENDIVE, BLUE CHEESE, POMEGRANATE SALAD

Endive, Blue Cheese, Pomegranate Salad image

Make and share this Endive, Blue Cheese, Pomegranate Salad recipe from Food.com.

Provided by Vicki in AZ

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon Dijon mustard
kosher salt
fresh ground black pepper
1 pinch sugar
1 1/2 teaspoons rice vinegar
3 tablespoons olive oil
2 ounces blue cheese, crumbled
5 heads Belgian endive, separated into leaves
pomegranate seeds, from 1/2 medium pomegranate

Steps:

In a small bowl, whick together mustard, large pinch of salt, large pinch of pepper and a pinch of sugar.
Add vinegar and whisk to combine.
While whisking, drizzle in oil and whisk until emulsified.
Add blue cheese and stir gently to combine.
Pour dressing over the endive and pomegranate seeds and toss.

Nutrition Facts : Calories 249.4, Fat 15.5, SaturatedFat 4.3, Cholesterol 10.6, Sodium 353, Carbohydrate 21.9, Fiber 19.9, Sugar 1.7, Protein 11.1

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