{ Serves 2 }
This is a lovely, delicate salad. Try to get both the white and purple endives to make it even more colorful and pretty.
yogurt dressing
2 tablespoons plain yogurt
1 teaspoon fresh lemon juice
1 teaspoon agave nectar
1/4 garlic clove, minced
Maldon or other flaky salt
Freshly ground black pepper
salad
3 Belgian endives, a mix of white and purple if possible, roots trimmed
1/2 cup shaved Manchego cheese (use a vegetable peeler)
1/2 cup pomegranate seeds
1/4 cup fresh dill leaves
1. To make the dressing, whisk the yogurt, lemon juice, agave nectar, garlic, and salt and pepper to taste in a bowl. Carefully add a few drops of water, and whisk again until the dressing is just pourable but still holds together. Check the seasoning and add more lemon, agave, or salt if necessary.
2. To make the salad, separate the leaves of the endives and arrange on a large plate or platter. Top with the Manchego, pomegranate seeds, and dill.
3. Just before serving, drizzle the dressing over the salad.
NOTE: If you’re making this salad in advance, prep the endive leaves, wrap them in wet paper towels, and place them in the fridge. Keep all the ingredients separate until you’re ready to plate.
