Endive salada with mozzarella
Pecan and Pomegranate
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This is an easy, fresh and beautiful summery salad, It is made up of seemingly disparate ingredients that come together in a beautiful symphony.
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Gather the Ingredients
– 4 cups arugula – 4 - 6 endive spears halved or quartered lengthwise – 1 package fresh mozzarella ripped into pieces, or or half a package fresh bocconcini balls
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Gather the Ingredients
– pomegranate seeds from 1 pomegranate – Half a cup of pecans – Dressing: – ½ cup olive oil
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Gather the Ingredients
– ⅓ cup balsamic vinegar – 1 tablespoon Dijon mustard – 2 teaspoons honey – salt and pepper to taste
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Arrange arugula and endives on a large platter.
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Scatter mozzarella, pomegranate seeds and pecans on top, reserving some nuts and seeds for later.
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Mix all dressing ingredients together. Pour dressing on salad. Top with additional pecans and pomegranate seeds.
Enjoy!
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