2 bunches endive spears (red or green)
1 round of Camembert or your favorite washed rind cheese
1/2 cup lightly toasted or candied walnuts
1/3 cup pomegranate seeds
2 cups fresh mache or arugula, rinsed and dried
Olive oil
Champagne or white wine vinegar
Salt & pepper to taste

You will also need:
Paring knife
4 salad plates

Cut off the ends of the endive bunches and separate into 16 spears.

Cut the cheese into 16 small wedges.

Place 4 pieces of endive onto each plate. Put a wedge of cheese onto each endive spear. Pile greens on the top. Sprinkle with toasted walnuts and pomegranate seeds. Season with salt and pepper. Drizzle olive oil and vinegar lightly over the top.

Note: I like to serve this dish at the end of the meal.

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