Winter Chopped Salad with Endive, Pears, and Pomegranate
As it's name might imply, this winter chopped salad is a refreshing combination of sweet and bitter lettuces tossed with winter fruits, a touch of gorgonzola, and a sweet and tart pomegranate poppy dressing. It's beautiful salad recipe that comes together quickly, and is perfect as a side dish or served with seared steak for an easy seasonal dinner.
Make the vinaigrette. Heat a small 8" skillet over medium high heat. Add the poppy seeds to the skillet and toast, stirring continuously, until the poppy seeds are fragrant, about 3 minutes. Transfer the seeds to a jar and allow to cool. Add the pomegranate molasses, vinegar, honey, olive oil, and salt and whisk vigorously until emulsified.
Prepare the endive and radicchio. Trim the root end from the endive, then peel and remove any bruised or discolored outer layers. Chop the endive into 1" rounds. Remove the outer layer of the radicchio, then slice into quarters. Lay each quarter on its side and remove the core. Chop each radicchio quarter into 1" pieces.
Toss the chopped endive, chopped radicchio, and butter lettuce, then spread onto a large platter. Top the chopped lettuces with crumbled gorgonzola cheese and pomegranate seeds, then spread the pears atop the salad in clusters. Drizzle lightly with vinaigrette and serve immediately, with additional vinaigrette on the side.
To serve as a weeknight meal, halve the salad and dressing portions to serve four. Dive the salad between four plates, then top each salad with 4-oz seared skirt steak. Drizzle with dressing and serve immediately.
Pomegranate molasses can be purchased at speciality stores such as Whole Foods and Mom's Organic Market, and at most middle eastern grocers.
To make your own, or ensure the recipe stays paleo and sugar free, simmer 1 cup pomegranate juice over medium high heat in a small sauce pot until reduced to 2 tablespoons. Cool to room temperature before using.