Belgian Endive, Orange, Kiwi and Goat Cheese Salad
There is no cooking, baking or roasting involved with this scrumptious salad and so it is one of the easiest recipes that you will ever try! Don’t be fooled by the simplicity of this dish, it is really a burst of taste and texture in your mouth with bitterness coming from the endive, the sweetness from the orange, tartness from the Kiwi fruit, creaminess from the goat cheese and crunchiness from the pine nuts. Also, it can be used as a salad for the first course of a formal dinner party or as an appetizer or just by itself for a quick healthy lunch.
- One fresh orange
- One bulb of Belgian Endive
- 2-3 ounces of goat cheese
- One kiwi fruit
- ¼ teaspoon of freshly ground black pepper
- ¼ teaspoon of salt
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon of pomegranate syrup (or a thick syrupy aged balsamic vinegar)
- Two tablespoons of pine nuts.
- In a small pan or saucepan heat the pine nuts for 1-2 minutes. Stir them constantly to heat them evenly on each side.
- Open the leaves of the bulb of Belgian endive very delicately so that they are not torn and they maintain their boat-like shape. Place them in a serving dish.
- Peel the Kiwi fruit and cut it in thin slices in cross-sections. Lay out a few slices in each boat of Belgian endive.
- Peel the orange and with a sharp knife cut out the flesh from each section and place over the sliced Kiwi fruit.
- Crumble a little bit of goat cheese on each boat of endive.
- Sprinkle a little bit of salt and pepper and also the warmed up pine nuts on top of each endive leaf. The warmth from the heated pine nuts will melt the goat cheese a little bit.
- Dress the salad by drizzling a little bit of olive oil and a little bit of pomegranate syrup on each endive boat.
- Serve immediately to maintain the crunchiness of the endive leaves.