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INGREDIENTS:
- 1/2 cup walnuts
- 2 tsp white balsamic vinegar
- Salt and freshly ground pepper
- 1 Tbsp extra-virgin olive oil
- 3 large heads Belgian endive
- 1/2 cup blue cheese, crumbled
- 1/2 cup pomegranate arils
DIRECTIONS:
Preheat oven to 350°.
In a frying pan over medium-high heat, add walnuts. Toast and toss until nutty aroma,
8-10 minutes. Let cool. Chop into halves.
In a small bowl, add vinegar, salt, and pepper. Whisking constantly, slowly drizzle olive oil into vinegar to make dressing.
Trim off bottoms of endive. Gently remove 10-12 leaves, one at a time. Rinse leaves and carefully pat dry with paper towels. Create a spiral pattern on a platter, leaving center empty.
Slice remaining endive heads in half lengthwise, rinse under running water, and shake and pat dry. Slice into 1/2″ sections. Add to bowl with walnuts and add blue cheese, pomegranate arils, and toss with dressing.
Mound mixture in center of whole endive leaves and serve. Use endive leaves to scoop up cheese-walnut mixture.