Endive and Radish Salad with Almond Vinaigrette

In this recipe from Ryan Pollnow, the nutty flavor of sherry vinegar gets a boost from the ground almonds in the vinaigrette. The recipe makes more dressing than you will need. Leftovers will keep, covered, in the refrigerator for up to a week. Use a combination of radishes, such as watermelon and French breakfast, for the most colorful presentation.

Ingredients

For the vinaigrette:


For the salad:

Directions

To make the vinaigrette, in a blender, combine the almonds, mustard, garlic and vinegar. Puree until smooth, about 30 seconds. With the motor running, slowly drizzle in the olive oil, blending until the oil is fully incorporated. Season with salt and set aside.

To assemble the salad, in a large bowl, gently toss together the endive, radishes and pomegranate seeds. Add the vinaigrette to taste and toss to coat. Season with salt and toss again. Sprinkle the cheese and almonds on top of the salad and serve immediately. Serves 4 to 6.

Ryan Pollnow, chef, Aatxe, San Francisco, CA

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