Chevre, Pomegranate & Endive Salad

by Marc Golick on October 9, 2012

Chevre, Pomegranate & Endive Salad
Yield: 2  Servings

Ingredients:
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

Procedure:
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.

{ 2 comments… read them below or add one }

Kissbo November 2, 2012 at 9:09 am

Love your videos Tracy! Do you have any redtmmencaoions for oils to cook with that are vegan and not coconut? I’m very allergic to coconut and anything dairy. I’ve been using vegetable oil but looking to switch after watching this video! Thank you

Reply

Marc Golick November 2, 2012 at 7:01 pm

Try grapeseed oil… also loaded w/ antioxidants

Reply

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