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Autumn Salad
Contributed by: Melinda
4 belgian endive*
8 fresh figs, quartered
1 cup almonds
1/2 cup pomegranate seeds
1/4 cup fruit vinegar (apple cider is fine, but a berry vinegar is
especially nice)
1/2 cup olive oil
1 small clove garlic, mashed
1 tsp kosher salt
Black pepper to taste
- In a smal bowl, whisk together vinegar, salt and garlic
- While whisking, add olive oil in a thin stream until emulsified
- Place endive leaves or halves onto individual salad plates.
Place 8 pieces of fig, 1/4 cup almonds and a top with a couple of
tablespoons of pomegranate seeds.
- Carefully drizzle dressing over all. Be sure to serve with a
knife and black pepper.
*To choose and prepare endive:
Good quality endive are smooth and white. They have yellow tips
and the leaves are closed at the tips. To prepare them, DO NOT
WASH. Wipe with a paper towel or clean cloth if necesary. Slice
about 1/8 inch from the stem end and cut out the core in a cone
shape about 1/2 inch deep into the stem end. You can then separate
the leaves or cut them in half lenghtwise.
Questions about this recipe?
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