Ingredients
- 3-4 heads Belgium endive, halved lengthwise
- 1 tablespoon extra-virgin olive oil
- ¼ cup water (60 ml)
- 2 blood oranges, peeled and segmented
- chives, garnish
- shaved parmesan, for serving
For the dressing:
- seeds from 1 pomegranate
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon lemon
- pinch of cane sugar
- sea salt and freshly ground pepper to taste
Instructions
- In a large skillet bring the olive oil and water to a simmer over medium heat.
- Add endives in a single layer to the pan and braise, turning occasionally, until the cores start to give way when pierced with a knife, about 8 minutes.
- Increase heat to medium high and cook, turning occasionally, until the endives are slightly golden brown, about 5 minutes more.
- Meanwhile, in a medium saucepan, heat olive oil over medium heat, add the pomegranate seeds and sauté for 1 minute. Add the lemon juice, salt, pepper, and sugar. Set aside and let cool to for a moment.
- Transfer the endive to a serving platter, top with the orange segments and spoon over the pomegranate dressing. Garnish with the chives and parmesan. Season with sea salt and pepper. Enjoy!