Makes Salad for 8

  • 12 Red Endives, cut into spears
  • 12 Yellow Endives, cut into spears
  • 4 Pomegranates, seeded and pith removed 
  • 4 Cups Pickled Walnuts (recipe below)
  • 16 Slices Midnight Moon Cheese (or another firm goat cheese)
  • 6 Cups of Arugula

For Pomegranate Vinaigrette 

  • 4 Cups Pomegranate Juice
  • 2 TB Dijon Mustard
  • ½ cup Champagne Vinegar
  • 2 cups Blended Olive oil
  • 1 TB Honey
  • Salt and Pepper to taste

In a small saucepan, reduce the pomegranate juice over medium heat by 3/4 so you have about a cup of juice remaining. Add all ingredients, excepting the oil, to a blender and combine. With the blender on low, add the oil slowly until emulsified. 

For Pickled Walnuts

  • 4 cups apple cider vinegar
  • 1 cup sugar—your choice, brown or white
  • 1 to 2 inches peeled fresh ginger, cut into thin slices
  • 1 tablespoon whole black peppercorns
  • 2 teaspoons whole allspice
  • 2 teaspoons white or green peppercorn
  • 1 teaspoon (10–15) whole cloves
  • 1/2 teaspoon ground mace (substitute ground nutmeg)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1–2 cloves garlic, chopped (optional)

Piece the walnuts with a pin or a sharp knife. Boil all the pickling ingredients in a pot until the sugar dissolves. Add the walnuts. Once the mixture returns to a boil, simmer for 10-15 minutes. Add the nuts and brine into mason jars and let cool. They are best after 4 months, but can be used after 2 days. 

To Plate

Toss the arugula and drained walnuts in the dressing. Distribute arugula evenly over the plates and add the spears of endive and pomegranate seeds, and top with the sliced goat cheese. Top with additional dressing as desired.