Winter White Salad With Endive and Pomegranate
A elegant winter salad featuring crisp endive, Granny Smith apples, and hazelnuts, topped with aged Manchego cheese and pomegranate seeds. Dressed with a light orange-vinegar vinaigrette, this salad offers a perfect balance of sweet, tart, and nutty flavors.
Ingredients
- •¾ cup hazelnuts
- •2 tablespoons white wine vinegar
- •2 tablespoons fresh orange juice
- •1 teaspoon Kosher salt
- •3½ tablespoons extra-virgin olive oil
- •3 whole Granny Smith apples
- •2½ pounds endive
- •½ pound daikon radishes
- •⅓ pound aged Manchego cheese
- •½ cup pomegranate seeds
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13-15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.
15 min
- 2.
Meanwhile, whisk vinegar, orange juice, and 2 tsp. salt in a medium bowl, then whisk in 3 Tbsp. oil in a slow, steady stream.
5 min
- 3.
Coarsely chop cooled nuts. Toss with remaining 1 1/2 tsp. oil and a pinch of salt in a large wide bowl. Core and thinly slice apples; add to bowl along with endive and radishes.
10 min
- 4.
Drizzle dressing over salad. Gently but thoroughly toss just until salad is evenly dressed; adjust seasonings. Divide salad among serving plates. Top with cheese and pomegranate seeds.
5 min
- 5.
Nuts can be toasted and cooled up to 3 days ahead. Keep covered at room temperature.
