Autumn Salad Recipe

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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.

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