I’ve decided to try to mix up my salads and make them more flavorful because I want to eat healthier. This is a salad found in Fine Cooking magazine Oct/Nov 2011. It’s a little complicated but would be just as tasty with just the spinach, pomegranate vinaigrette and sautéed apples with shallots. In fact, that is the way my daughter would eat it because she did not like the endive or goat cheese. This is the entire recipe. Photo from finecooking.com
1 cup pomegranate juice
6 oz goat cheese
1/2 cup finely chopped hazelnuts (I substituted with pecans)
3 TBS unsalted butter
2 large Belgian endives, halved lengthwise with core left intact, each half cut lengthwise into 4 pieces.
Kosher salt and freshly ground pepper
2 firm, medium-sweet apples (like Fuji or Honeycrisp) peeled, cored, and cut into 1/2 inch dice
1 medium shallot, finely diced
1 TBS cider vinegar
1 tsp Dijon mustard
6 TBS extra-virgin olive oil
4 oz baby spinach
1/2 cup fresh pomegranate seeds
2 TBS thinly sliced fresh chives
Preheat oven to 425 degrees and position rack in center.
In a small saucepan over high heat reduce pomegranate juice to about 1/4 cup (it should be syrupy) about 15 minutes
Mash the goat cheese in a small bowl with fork until smooth, form into balls and roll into crushed nuts. Bake for 8-10 minutes until nuts brown and cheese softens.
Melt 2 TBS butter in 12 inch heavy skillet and arrange the endive flat in the pan, sprinkle with salt and pepper and cook undisturbed for 2-3 minutes, flip and cook other side then transfer to a small plate.
Melt remaining 1 TBS butter, add the apples and shallots, sprinkle with salt and pepper, shaking the pan, until they soften. 2-3 minutes.
Transfer the pomegranate juice to a medium bowl, add vinegar, mustard, 1/2 tsp salt, 1/2 tsp pepper. whisk until combined. Gradually whisk in oil.
Toss the spinach with vinaigrette, Arrange endives on bottom, top with a mound of spinach, then goat cheese, sprinkle with pomegranate seeds and chives.