Endive Salad with Persimmon and Pomegranate
4 heads red or white Belgian endive
1 large pomegranate
2 ripe Fuyu persimmons
1/2 lb. feta cheese, crumbled
1/2 tsp. plus 1/2 cup extra-virgin olive oil
3/4 cup pistachio nuts, toasted and coarsely chopped
2 Tbs. snipped fresh chives, tips and blossoms reserved for garnish (optional)
Grated zest and juice of 1 lemon
1 tsp. Champagne vinegar
Sea salt and freshly ground pepper, to taste
Trim the ends from the endive, separate the leaves and place in a large bowl.
Seed the pomegranate and pat the seeds dry. Using a mandoline, cut the persimmons into thin slices.
In a small bowl, stir together the cheese and the 1/2 tsp. olive oil. Add the cheese, pomegranate seeds, persimmons, pistachios and chives to the bowl with the endive.
Drizzle the vinaigrette over the salad and gently toss together. Taste and adjust the seasonings with salt and pepper. Garnish with the chive tips and blossoms and serve immediately. Serves 4.