Pomegranate, Mandarin and Endive Salad

by Chef Gerry Klaskala

Total Prep Time

30 - 45 mins


2 to 4

Degree of Difficulty



POM Molasses:
3 cups juice from POM Wonderful Pomegranates or 3 cups POM Wonderful 100% Pomegranate Juice
1/4 cup sugar
1 lemon, juiced

1 tablespoon POM Molasses
1 tablespoon shallots, minced
juice from 3 mandarins
1 teaspoon lemon juice
1 teaspoon kosher salt
3 tablespoons grape seed oil

1/4 cup arils from POM Wonderful Pomegranates or 1/4 cup POM POMS Fresh Arils
3 mandarins, peeled and sectioned (membranes squeezed, juice reserved for dressing)
2 heads Belgian endive
2 heads red Belgian endive


POM Molasses: 1. Prepare fresh pomegranate juice, if necessary.* 2. Combine pomegranate juice, sugar and juice from one lemon in a saucepan; bring to a simmer. 3. Reduce until a very thick syrup forms that can thickly coat the back of a spoon, then cool to room temperature.

Dressing: 1. In a bowl whisk together 1 tablespoon POM Molasses, the shallots, the juice from the mandarins and lemon juice. 2. Add salt and slowly whisk in grape seed oil.

Salad: 1. Prepare fresh pomegranate arils, if necessary.** 2. In a bowl combine the mandarin sections, endive and arils. 3. Gently toss with just enough dressing to coat; season for taste. 4. Top with crumbled fresh goat cheese and toasted pecans.

* For 3 cups of juice, cut 6–9 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

** To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)