Pomegranates, endive, granola...YUM. I love this salad! It looks a bit hoity toity (definitely butchered that), but it's relatively simple to throw together, especially because you can make your granola and yogurt ahead of time, then simply throw everything together on the day. Give it a try - I'd love to hear your comments below!

Overview

Serves: 2

Prep: 20 min

Cook: 40 min

Total: 1 hr

Difficulty: Easy

Ingredients

For the yogurt:

8 oz Whole Milk (it's better to use a fuller-fat milk, but I've also made this with almond milk and it's still wonderful)

2 Lavender Tea Bags (or fresh lavender if you have it)

1 oz Plain Fage Yogurt

For the salad:

3 T Pomegranate Seeds

2 Whole Endive - sliced thin

1/2 c Pistachio Granola

1/2 c Lavender Yogurt

1/4 c Goat Cheese

2 T Sherry Vinaigrette

Pinch of Salt

Directions

For the yogurt:

Place your milk in a pot and heat over low heat (all we're doing is heating the milk in order to steep the lavender). Once warm, add your lavender and let steep for 30 mins. Remove from the heat and allow to cool. Once room temperature, whisk in your yogurt until smooth. Place the yogurt in a warm spot for give or take 24 hours to properly thicken. Homemade yogurt - simple!

To make the salad:

Take your endive, pomegranate seeds and goat cheese and toss it all into a bowl. Hit it with a pinch of salt (which will really make all the wonderful flavors pop) and toss together with a light drizzle of sherry vinaigrette.

To serve:

Take a small spoonful of yogurt and place in the middle of the plate, then lightly swirl the yogurt with the spoon to create a circle. Place a large handful of your salad right smack-dab in the middle of the yogurt, then top with granola and a bit more goat cheese and pomegranate seeds.

Enjoy!