Thanksgiving is fast approaching and I have been in menu planning mode. Anyone else? Once the menu is planned then it’s on to my table setting. It may sound crazy but I have my table set at least a day in advance. My Mom said I inherited this from my Grandma who would do the exact same thing. I love having it finished so I can just enjoy the cooking process and socializing.
I always like to start Thanksgiving dinner with a light starter which historically has been a salad. This Curly Endive Salad with Pomegranate, Pears and Pistachios dressed in Champagne Dijon Vinaigrette is definitely in the running this year. You may not always think to add a salad to all the other wonderful sides you are serving but I think it makes an amazing, fresh addition given the heaviness of most Thanksgiving meals. I also love the prep factor. You can get all your ingredients ready a day or two before and assemble it right before you serve it. The flavors of this salad scream fall and all balance each other nicely. I especially love the slightly bitter of the endive with the sweet of the pomegranate and pears. It’s all around perfect. Enjoy!
- 1 head curly endive
- 1 pomegranate
- ¼ raw or dry roasted pistachios
- 1 pear
- ⅓ cup olive oil
- ¼ cup champagne vinegar
- 1 Tbsp Dijon mustard (I prefer Annie's)
- ⅛ tsp sea salt
- Remove pomegranate seeds and set aside.
- Wash curly endive, chop and place in a bowl.
- Slice pears and set aside.
- Chop pistachios with a knife and set aside.
- To make the dressing mix the olive oil, champagne vinegar, Dijon mustard and salt. Mix well.
- When ready to assemble add the pomegranates and pears to the bowl with the endvise and pour dressing over the top. Toss well and sprinkle with pistachios.