This is the time of year to go all out with bitter greens. The variety of bitter greens available right now is astounding—everything from magenta-hued radicchio, to crunchy Belgian endive, to curly endive, frisee, escarole, kale…and the list goes on and on. The naturally bitter taste of these greens pairs perfectly with the season’s fruit as well. Take this salad idea for example: watercress, Belgian endive and radicchio chopped and tossed together with crunchy pistachios, creamy goat cheese crumbles, sliced sweet persimmons and the bright ‘pop’ of pomegranate seeds.  For such a colorful and complex salad, a simple vinaigrette will do just fine. I like to pair Dijon mustard with white balsamic vinegar and a splash of nutty walnut oil.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: Belgian endive, bitter greens, Dijon mustard, Dijon vinaigrette, endive, Fuyu persimmons, goat cheese, persimmons, pistachios, pomegranate seeds, radicchio, radicchio and endive salad with persimmons, Salad, walnut oil, white balsamic vinegar, Winter salad