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Chicory, Pomegranate and Orange Salad with fresh Turmeric
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Course
Salad
Ingredients
2
medium sized chicories (endive)
1/2
pomegranate
1
orange peeled and cut into filets
For the dressing
3
tablespoons
olive oil
1 1/2
tablespoons
apple balsamic vinegar
1
tablespoon
freshly squeezed orange juice
1/2 - 1
tablespoon
maple syrup, to taste
1/8
teaspoon
fresh turmeric, grated, to taste
salt and pepper to taste
Instructions
Whisk the ingredients for the dressing and season to taste.
Spread the chicory leaves and orange filets on 2 plates and sprinkle with the pomegranate seeds and the dressing.
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