2 oranges, peeled and sliced into segments (additional juice reserved to dress arugula)
1/4 tsp. light olive oil
1 cup baby arugula, larger leaves torn
1 medium apple, sliced into matchsticks
Pomegranate seeds (approx. 20-30)
1/8 tsp. cumin seed, toasted and ground
1/2 tsp. fresh chive, minced
1/2 tsp. fresh parsley, chopped
Extra pomegranate seeds
1/2 Tbsp. extra virgin olive oil
1/3 cup uncooked red quinoa (yields 1 cup cooked)
3/4 tsp. light olive oil
1/4 tsp. fresh lemon juice
1/8 tsp. fresh lemon zest
1/2 tsp. fresh chives, minced
1 /2 tsp. fresh parsley, chopped
1/8 tsp. kosher salt
Freshly ground black pepper
Pinch kosher salt
Rinse and cook quinoa in a saucepan according to package instructions. Remove from heat, place in bowl, stir frequently and allow to cool to room temperature.
Season cooled quinoa with light olive oil, lemon juice and zest, chive, parsley, salt and pepper.
In mixing bowl, toss baby arugula and apple with light olive oil, a splash of orange juice and a pinch of salt.
Assemble endive. Place a spoonful of quinoa on endive spears and begin to arrange on serving platter. Top quinoa with apple and arugula, then 1–2 orange segments and a few pomegranate seeds. (Note, pomegranate seeds are available already cleaned at most grocery stores.)
Garnish platter with sprinkling of toasted cumin, minced chive and parsley, additional pomegranate seeds and a drizzle of extra virgin olive oil. Serve immediately.