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

Recipe courtesy of Estate Chef Gretchen Stoops Luongo


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



¼ C olive oil


  1. Mix together minced shallot, vinegar, and molasses and let sit 30 minutes, then whisk in thyme, salt, pepper, and olive oil.
  2. 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.

Reviews (0)

There are currently no reviews for this recipe. Why don't you leave one of your own?

You must be logged in to leave a review. Log in here.