Lunch: Winter White Salad With Endive and Pomegranate

Recipe by Mindy Fox This simple, light salad showcases the beauty of winter vegetables and makes an elegant start to a festive holiday meal.

This recipe includes superfoods such as:

Apples, Nuts

Health benefits of Winter White Salad With Endive and Pomegranate

Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full) Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

3/4 cup hazelnuts
2 tablespoons white wine vinegar
2 tablespoons fresh orange juice
Kosher salt
3 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided
3 Granny Smith or other crisp apples
2 1/2 pounds endive, trimmed, leaves separated, cut in half crosswise if large
1/2 pound daikon radishes, peeled, very thinly sliced, preferably using a mandolin
1/3 pound aged Manchego cheese, shaved (generous 1/2 cup)
1/2 cup pomegranate seeds

Instructions

Preheat oven to 350 °F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13 –15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.
Meanwhile, whisk vinegar, orange juice, and 2 tsp. salt in a medium bowl, then whisk in 3 Tbsp. oil in a slow, steady stream.
Coarsely chop cooled nuts. Toss with remaining 1 1/2 tsp. oil and a pinch of salt in a large wide bowl. Core and thinly slice apples; add to bowl along with endive and radishes.
Drizzle dressing over salad. Gently but thoroughly toss just until salad is evenly dressed; adjust seasonings. Divide salad among serving plates. Top with cheese and pomegranate seeds.