Endive And Apple Salad With Warm Goat Cheese

The Endive and Apple Salad with Warm Goat Cheese is a delightful and flavorful dish that combines the crispness of endives, the sweetness of apples, and the creaminess of goat cheese. The salad is elevated with the addition of toasted hazelnuts, fresh spinach, and pomegranate seeds, which add texture and a burst of color. The warm, nut-coated goat cheese rounds bring a rich and tangy element to the salad. The dressing, made with reduced pomegranate juice, vinegar, and mustard, adds a deliciously sweet and tangy flavor. This salad is a perfect balance of flavors and textures, making it a refreshing and satisfying dish for any occasion.

SERVES: 4

INGREDIENTS:

• 1 cup pomegranate juice
• 6 oz. goat cheese
• 1/2 cup finely chopped hazelnuts
• 1.5 oz. (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 black pepper
• 2 firm, medium-sweet apples (like Fuji or Honeycrisp), peeled, cored, and cut into 1/2-inch dice (about 3 cups)
• 1 medium shallot, finely diced (about 3 Tbs.)
• 1 Tbs. cider vinegar
• 1 tsp. Dijon mustard
• 6 Tbs. extra-virgin olive oil
• 4 oz. (4 lightly packed cups) baby spinach
• 1/3 cup fresh pomegranate seeds (optional)
• 2 Tbs. thinly sliced fresh chives

INSTRUCTIONS:

1. Position a rack in the center of the oven and heat the oven to 425°F.
2. In a small saucepan over high heat, reduce the pomegranate juice to about 1/4 cup (it should be syrupy), about 15 minutes.
3. Meanwhile, mash the goat cheese in a small bowl with a fork until smooth. Form the cheese into four 2-inch-diameter rounds. Put the hazelnuts on a small plate and press the goat cheese rounds into the nuts on all sides to coat. Transfer the cheese to a small baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes.
4. While the goat cheese bakes, melt 2 Tbs. of the butter in a 12-inch heavy-duty skillet over medium-high heat. Arrange the endives flat in the pan (they’ll fit snugly), sprinkle with 1/2 tsp. each salt and pepper, and cook, undisturbed, until browned, 2 to 3 minutes. Flip and cook until the other side starts to soften, 1 to 2 minutes. Transfer to a large plate.
5. Melt the remaining 1 Tbs. butter in the skillet, add the apples and shallot, sprinkle with 1/4 tsp. salt and cook, shaking the pan often, until the apples start to soften, 2 to 3 minutes.
6. Transfer the pomegranate juice to a medium bowl. Add the vinegar, mustard, and 1/2 tsp. each salt and pepper; whisk until combined. Gradually whisk in the oil and season with more salt and pepper to taste.
7. In a large bowl, toss the spinach and apples with half of the vinaigrette and season to taste with salt and pepper. Arrange the endives on 4 large serving plates, top with a mound of the spinach mixture, and then the goat cheese. Sprinkle with the pomegranate seeds (if using) and the chives and drizzle with the remaining vinaigrette.

NUTRITIONAL INFORMATION:

PER SERVING

• 570 CALORIES | 12G PROTEIN | 31G CARB | 47G TOTAL FAT | 15G SAT FAT |
  26G MONO FAT | 4G POLY FAT | 40MG CHOL | 590MG SODIUM | 6G FIBER

NOTE:

• Crisp and somewhat bitter when raw, Belgian endives develop a mellow, slightly nutty flavor when cooked. Pair them with sautéed apples, rounds of hazelnut-coated goat cheese, and a sweet-tart dressing for a salad that’s sure to become a weeknight favorite.