Chevre, Pomegranate & Endive Salad
Yield: 2 Servings
2 Heads of Organic Belgian Endive
2 Tablespoons Organic Pomegranate- cleaned
1/4 Cup Chevre- crumbled
2 Tablespoons Marcona Almonds
1 pinch Fleur de Sel Sea Salt
18 year aged Sparkling Wine Vinegar- for drizzling
Organic Orange Extra Virgin Olive Oil- for drizzling
Separate the leaves of endive and the seeds from the pomegranate. Stack the endive leaves in a log cabin fashion and sprinkle the crumbled goat cheese, Marcona almonds and pomegranate seeds over the top. Add a pinch of fleur de sel sea salt and as much drizzle of our aged sparkling wine vinegar & orange extra virgin olive oil as desired.
*Enjoy as a first course to a perfect fall lunch lunch or dinner.