Endive and Apple Salad with Warm Goat Cheese

Crisp and somewhat bitter when raw, Belgian endive develops a mellow, slightly nutty flavor when cooked. Pair it with sautéed apples, rounds of hazelnut-coated goat cheese, and a sweet-tart dressing for a salad that’s sure to become a weeknight favorite.

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  1 cup pomegranate juice
  
  


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  6 oz. goat cheese
  
  


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  1/2 cup finely chopped hazelnuts
  
  


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  3 Tbs. unsalted butter
  
  


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  2 large Belgian endives, halved lengthwise with core left intact, each half cut lengthwise into 4 pieces
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  2 firm, medium-sweet apples (like Fuji or Honeycrisp), peeled, cored, and cut into 1/2-inch dice (about 3 cups)
  
  


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  1 medium shallot, finely diced (about 3 Tbs.)
  
  


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  1 Tbs. cider vinegar
  
  


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  1 tsp. Dijon mustard
  
  


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  6 Tbs. extra-virgin olive oil
  
  


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  4 oz. (4 lightly packed cups) baby spinach
  
  


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  1/3 cup fresh pomegranate seeds (optional)
  
  


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  2 Tbs. thinly sliced fresh chives
  
  

Tip:

Pomegranate juice is availble in most grocery stores, and you can use the simple glaze from this recipe on grilled chicken or as a syrup for cocktails.

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Position a rack in the center of an oven and heat the oven to 425°F.

In a small saucepan over high heat, reduce the pomegranate juice to about 1/4 cup (it should be syrupy), about 15 minutes.

Meanwhile, mash the goat cheese in a small bowl with a fork until smooth. Form the cheese into four 2-inch-diameter rounds. Put the hazelnuts on a small plate and press the goat cheese rounds into the nuts on all sides to coat. Transfer the cheese to a small baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes.

While the goat cheese bakes, melt 2 Tbs. of the butter in a 12-inch heavy-duty skillet over medium-high heat. Arrange the endives flat in the pan (they’ll fit snugly), sprinkle with 1/2 tsp. each salt and pepper, and cook, undisturbed, until browned, 2 to 3 minutes. Flip and cook until the other side starts to soften, 1 to 2 minutes. Transfer to a large plate.

Melt the remaining 1 Tbs. butter in the skillet, add the apples and shallot, sprinkle with 1/4 tsp. salt and cook, shaking the pan often, until the apples start to soften, 2 to 3 minutes.

Transfer the pomegranate juice to a medium bowl. Add the vinegar, mustard, and 1/2 tsp. each salt and pepper; whisk until combined. Gradually whisk in the oil and season with more salt and pepper to taste.

In a large bowl, toss the spinach and apples with half of the vinaigrette and season to taste with salt and pepper. Arrange the endives on 4 large serving plates, top  with a mound of the spinach mixture, and then the goat cheese. Sprinkle with the pomegranate seeds (if using) and the chives and drizzle with the remaining vinaigrette. Serve.

Endive and Watercress Salad with Apples and Herbs

In this refreshing salad, cool, crisp endive and apple pair well with peppery watercress and tangy lemon-shallot dressing. Fresh chervil, parsley, tarragon, and chives—a classic French herb mixture known as fines herbes—add extra brightness.

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  4 medium heads Belgian endive (about 1 lb. total) 
  
  


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  1 medium shallot, finely diced (1/3 cup) 
  
  


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  1 Tbs. fresh lemon juice; more as needed 
  
  


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  1 Tbs. white wine vinegar; more as needed 
  
  


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  Kosher salt 
  
  


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  6 Tbs. heavy cream 
  
  


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  2 Tbs. extra-virgin olive oil
  
  


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  Freshly ground black pepper 
  
  


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  1 bunch watercress (about 4 oz.), thick stems trimmed, cut into 3-inch sprigs (5 cups)  
  
  


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  1 large, crisp apple such as Pink Lady, Sierra Beauty, or Granny Smith, thinly sliced
  
  


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  1 Tbs. coarsely chopped fresh tarragon 
  
  


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  1 Tbs. chives, cut at an angle into 1/4-inch lengths
  
  


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  1 Tbs. coarsely chopped fresh chervil (optional)   
  
  


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  1 Tbs. coarsely chopped fresh flat-leaf parsley (optional)
  
  


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  1/3 cup almonds, toasted and coarsely chopped 
  
  

Pluck off any bruised or damaged outer leaves from the endives and then cut the heads in half lengthwise through the root ends. Holding your knife at an angle, cut the endives crosswise into 1-inch-thick slices. Discard the root ends. 

Combine the shallot, lemon juice, vinegar, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the cream and olive oil, and season with a few grinds of pepper. Taste with a piece of endive and season the vinaigrette with more lemon juice, vinegar, or salt if necessary. Set aside. 

Put the endives, watercress, apple, tarragon, chives, chervil (if using), and parsley (if using) in a large bowl. Season with salt and pepper. Gently toss the salad with just enough of the vinaigrette to lightly coat. Season to taste with more salt if necessary. Gently transfer the salad to a platter or individual serving plates. Scatter the almonds on top and serve, passing any remaining vinaigrette at the table. 

Endive, Walnut & Grape Salad

This bright, fresh salad is a wonderful contrast to the other rich dishes in the Nordic Christmas Feast menu. In Scandinavia, chicory (Belgian endive) is called yule salat because we eat it mostly during the Christmas season.

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  6 medium heads Belgian endive (1 lb. total), trimmed and cut lengthwise into 6 wedges each
  
  


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  1 cup halved green grapes
  
  


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  3/4 cup walnuts, toasted and coarsely chopped
  
  


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  3 Tbs. fresh lemon juice
  
  


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  1-1/2 Tbs. Dijon mustard
  
  


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  1 Tbs. honey
  
  


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  2 Tbs. grapeseed oil
  
  


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  Kosher salt and freshly ground black pepper
  
  

Arrange the endive wedges on a large serving platter and scatter the grapes and walnuts over them.

In a small bowl, whisk the lemon juice, mustard, and honey until combined. Slowly whisk in the oil until emulsified, and season to taste with salt and pepper. Drizzle the dressing over the salad and serve.

Endive, Walnut & Grape Salad

This bright, fresh salad is a wonderful contrast to the other rich dishes in the Nordic Christmas Feast menu. In Scandinavia, chicory (Belgian endive) is called yule salat because we eat it mostly during the Christmas season.

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  6 medium heads Belgian endive (1 lb. total), trimmed and cut lengthwise into 6 wedges each
  
  


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  1 cup halved green grapes
  
  


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  3/4 cup walnuts, toasted and coarsely chopped
  
  


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  3 Tbs. fresh lemon juice
  
  


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  1-1/2 Tbs. Dijon mustard
  
  


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  1 Tbs. honey
  
  


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  2 Tbs. grapeseed oil
  
  


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  Kosher salt and freshly ground black pepper
  
  

Arrange the endive wedges on a large serving platter and scatter the grapes and walnuts over them.

In a small bowl, whisk the lemon juice, mustard, and honey until combined. Slowly whisk in the oil until emulsified, and season to taste with salt and pepper. Drizzle the dressing over the salad and serve.

Endive, Walnut & Grape Salad

This bright, fresh salad is a wonderful contrast to the other rich dishes in the Nordic Christmas Feast menu. In Scandinavia, chicory (Belgian endive) is called yule salat because we eat it mostly during the Christmas season.

• 
  
  6 medium heads Belgian endive (1 lb. total), trimmed and cut lengthwise into 6 wedges each
  
  


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  1 cup halved green grapes
  
  


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  3/4 cup walnuts, toasted and coarsely chopped
  
  


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  3 Tbs. fresh lemon juice
  
  


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  1-1/2 Tbs. Dijon mustard
  
  


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  1 Tbs. honey
  
  


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  2 Tbs. grapeseed oil
  
  


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  Kosher salt and freshly ground black pepper
  
  

Arrange the endive wedges on a large serving platter and scatter the grapes and walnuts over them.

In a small bowl, whisk the lemon juice, mustard, and honey until combined. Slowly whisk in the oil until emulsified, and season to taste with salt and pepper. Drizzle the dressing over the salad and serve.

Crispy Flounder with Pears, Endive, and Meyer Lemon

Smoother, rounder, and deeper in color than standard lemons, Meyer lemons are less acidic, with orange and floral flavor notes.

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  2 small Meyer lemons
  
  


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  6 Tbs. unsalted butter
  
  


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  3 medium Belgian endives, trimmed and quartered lengthwise
  
  


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  3 medium firm-ripe pears, peeled, cored, and sliced lengthwise 1/2 inch thick
  
  


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  Kosher salt
  
  


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  1/2 Tbs. thinly sliced chives; more for garnish
  
  


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  1/2 cup unbleached all-purpose flour
  
  


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  1/2 cup fine-ground cornmeal
  
  


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  4 small flounder or sole fillets (about 1-1/2 lb.)
  
  


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  Freshly ground black pepper
  
  


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  2 Tbs. olive oil
  
  


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  1/2 cup dry white wine
  
  

Tip:

You can use regular lemons in place of the Meyers, but the dish will taste more tart.

Finely grate 2 tsp. zest from one of the lemons. Squeeze 1-1/2 lemons to yield 2 Tbs. of juice. Thinly slice the remaining half and cut each slice into quarters; set aside.

In a 10- to 11-inch straight-sided sauté pan, melt 3 Tbs. of the butter over medium heat until foamy. Add the endives, pears, lemon juice, lemon zest, and 1/2 tsp. salt; stir to combine. Cover, reduce the heat to medium low, and cook, stirring occasionally until tender, 15 to 20 minutes. Remove the lid and cook until the endives and pears are lightly browned in places, about 2 minutes. Remove from the heat and stir in the chives.

While the endives and pears cook, combine the flour and cornmeal in a shallow dish. Season the fish lightly with salt and pepper and then dredge it in the cornmeal mixture. Heat 1/2 Tbs. of the butter with 1 Tbs. of the oil in a 12-inch skillet over medium-high heat. Cook 2 of the fillets, flipping once, until golden-brown and cooked through, 2 to 3 minutes per side. Transfer to a clean plate. Wipe out the skillet and repeat with another 1/2 Tbs. butter and the remaining 1 Tbs. oil and fillets. Transfer to the plate with the other fish. Wipe out the skillet again.

Heat the remaining 2 Tbs. butter in the pan until melted and browned and then stir in the lemon slices and a pinch of salt. Add the wine, bring to a simmer, and reduce by half, 1 to 2 minutes. Season to taste with salt and pepper.

Divide the pear mixture among 4 dinner plates and top with a fillet. Spoon the lemon pan sauce over the fish, garnish with chives, and serve.