In festive red and green, this refreshing salad is a welcome change from heavier Christmas fare.
The salad dressing makes more than you’ll need for this, but will keep in the fridge for about a week. No excuse not to eat your greens!
Feeds 2 as a side or starter, or 1 as a light lunch
1 head chicory or endive
1 handful of pomegranate seeds
1 handful pecans
White wine vinegar
Salt and pepper
Prepare the vinaigrette by whisking together 1 tsp dijon, 1 tsp honey, a pinch of salt and pepper, 1 tbsp white wine vinegar and 2 – 3 tbsp olive oil.
Make ahead: Vinaigrette can be prepared up to 4 days in advance. Store in a jar in the fridge.
Toast the pecans by placing them in a dry frying pan and cooking over a medium heat for about 5 minutes. Shake the nuts out onto a board and chop roughly.
Slice about a third off the core-end of the chicory and separate the leaves. Finely slice the end. Add the chicory to a bowl along with the pomegranate seeds and pecans. Add 1 tbsp of the dressing and toss, adding a little more dressing if required. Serve immediately.
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