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Endive Pomegranate Salad with Maple Mustard Vinaigrette (Raw foods)
Nb persons: 4
Yield:
Preparation time:
Total time:
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| Salad | |
| 2 | Belgian endive, sliced thin, (approximately 2 cups) |
| 1 cup | pomegranate seeds |
| 1/2 | lemon, juice from |
| 1 | apple, chopped |
| 3/4 cup | walnuts, chopped |
| 1. Place endive in bowl, mix in lemon juice. Do this right away as the endive will start to brown quickly. 2. Add remaining ingredients and mix well. Maple Vinaigrette | |
| 1/4 cup | raw, unfiltered apple cider vinegar |
| 1/4 cup | maple syrup, (not raw) |
| 1/2 cup | olive oil |
| 2 teaspoons | lemon juice |
| 1/2 teaspoon | dried mustard |
| 3 tablespoons | diced shallot |
Himalayan salt and pepper (to taste)
1. Place all ingredients except the diced shallot in blender. Blend until emulsified (thickened).
2. Stir in salt and pepper to taste.
Assembly
1. Pour desired amount of vinaigrette over salad. Toss.
* I topped this with more cracked pepper because I really like a little heat.
Serves 4
Recipe uploaded with Shop'NCook for iPhone.
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