Fresh Endive Salad

December 5, 2025

Jill Melton

Chefs Margot McCormick and Skylar Bush took full advantage beautiful local endive from Harpeth Moon Farms for this dish served at our Farm Dinner at The Frist Art Museum January 2025.

Ingredients

Citrus Vinaigrette:

1 cup of chopped citrus segments (blood orange, grapefruit, Meyer lemon)

1 cup of orange juice

¼ cup Champagne vinegar (or any vinegar)

¼ cup finely diced shallot

1/2 cup grapeseed oil

Salt and pepper to taste

Salad:

1 head Belgian endive

1 cup pomegranate seeds

1 cup roasted and salted walnuts

½ cup feta cheese

Preparation

1. Combine vinaigrette ingredients in a bowl. Slowly drizzle in oil while whisking to bring it all together. Arrange salad ingredients on a plate. Drizzle citrus vinaigrette over the salad and finish with a pinch of salt and freshly cracked pepper.