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Endive Salad With POM Vinaigrette

Endive Salad With POM Vinaigrette

Recipe by

Chef Elena Besser

  • Prep Time



  • Total Time



  • Serves


  • Difficulty



  1. Heat 1 talespooon of olive oil in a large skillet over medium-high heat. Add the scallions, season them with salt, and cook about 2 minutes per side, until charred and wilted. Set aside to cool. Once cooled, finely chop them and place them into a medium bowl.
  2. Add the remaining 1/2 cup of olive oil, red wine vinegar, pomegranate molasses, POM Juice, Wonderful Pistachios, and POM Arils to the bowl and stir to combine. Season with salt and pepper to taste and set aside.
  3. Add the endive leaves to a large bowl, and season them with salt and lemon juice. Drizzle them with olive oil and delicately toss to coat.
  4. To plate, add the endive leaves and spoon the dressing over the top. Finish with flaky salt and more POM Arils.


  • ½ cup olive oil, plus more for grilling and drizzling
  • 5 scallions, root and dark green parts removed
  • ¼ cup red wine vinegar
  • 1 teaspoon pomegranate molasses (made from POM Wonderful 100% Pomegranate Juice)
  • 1 tablespoon POM Wonderful 100% Pomegranate Juice
  • 1/4 cup of Wonderful Pistachios No Shells Roasted & Salted 
  • ¼ cup POM Pomegranate Fresh Arils
  • Kosher salt and freshly ground black pepper to taste
  • 6 heads red endive, core removed and leaves separated
  • 1 Wonderful Seedless Lemon, juiced and zested
  • Flaky salt, for garnish

In This Recipe

100% Pomegranate Juice
POM Pomegranate Arils
POM Wonderful Pomegranate Juice

POM Juice

POM Wonderful Arils
POM Arils
POM Wonderful Pomegranate Juice

Fresh Fruit