Endive, Watercress, and Fennel Salad with Goat Cheese and Pomegranate Seeds – St. Supéry Estate Vineyards & Winery

Endive, Watercress, and Fennel Salad with Goat Cheese and Pomegranate Seeds

Recipe courtesy of Estate Chef Gretchen Stoops Luongo

Ingredients:

4 ea. endive, bottoms cut off and leaves picked

1 bunch watercress, leaves picked

2 Tbsp. whole parsley leaves

1 small bulb fennel, cored and very thinly sliced

2 Tbsp. pomegranate seeds

2 oz. crumbled goat cheese

1 Tbsp. pomegranate molasses

1 Tbsp. white wine vinegar

1 tsp. minced shallot

½ tsp. minced thyme

Salt

Pepper

¼ C olive oil

Directions:

Mix together minced shallot, vinegar, and molasses and let sit 30 minutes, then whisk in thyme, salt, pepper, and olive oil.
Arrange endive, watercress, parsley, and fennel evenly on a platter. Drizzle with as much dressing as desired (you may have extra). Sprinkle goat cheese and pomegranate seeds on top, crack some fresh black pepper on top, and serve.

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