Friday, September 28, 2012

Apple Pomegranate Slaw in Endive

The promise of fall... crisp, sweet apples. A September shower had to include this seasonal sensation. Pomegranate seeds give crunch and tartness. Endive lends bitterness and a sophisticated serving vessel. A balanced fresh salad to counter the saccharin, creamy treats on the dessert table.

Can we note my mother's 80's style Cuisinart? This thing functioned longer than my parent's marriage. Ah... the sarcasm of a child of a divorce. Biting as ever.
Obligatory shout out to Mom and Dad... love you!

This appliance is a lifesaver for a big parties. Two-minute zing in the processor vs. 20 minutes of hand shredding apples.

Toss with pomegranate seeds, vinaigrette, green onions and walnuts. The green onions and pomegranate seeds really make the color pop!

 Spoon into endive leaves and arrange in the prettiest way you can figure out.

Apple Pomegranate Slaw
For Salad
2 honeycrisp or fuji apples, shredded
3 green onions, chopped
1/2 cup pomegranate seeds
1/4 cup walnuts chopped
3 heads endive, ends removed

For Vinaigrette
2 tablespoons olive oil
2 tablespoons pomegranate juice
1 tablespoon cider vinegar

Combine apples, green onions, pomegranate seed and walnuts in a large bowl. Whisk together vinaigrette and toss with salad. Lightly spoon apple salad into endive leaves. Serve immediately (this will brown if you prepare too far in advance).

Photographed recipe is a double batch. Recipe inspired by Bon Appetit.

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