blackberry and endive salad

blackberry-and-endive-salad-webSometimes it’s the simple things that are best.

Like something bitter with something sweet, something crunchy with something soft, something healthy with something full of flavor.


In summer, all I want is things that are hydrating and things that give me energy.  Since compromising taste is simply something that cannot be had, that’s just a given.  This salad was a pleasant surprise of things in my fridge and a tender summer moment in the kitchen.  Endives are rather bitter and I find them difficult to eat at times, but combined with the sweetness of the berries and the musk of either the cheese and/or the pumpkin seeds, you’re lookin’ scrumptious.


blackberry and endive salad


  • 1 endive (cut into thin slices)
  • 1 small box of blackberries (cut into 1/4ths)
  • 1/4 cup fresh goat cheese and/or lightly chopped pumpkin seeds
  • 1 1/2 tablespoon high quality balsamic or sherry vinegar
  • 2 tablespoons grapeseed or olive oil
  • a large pinch sea salt
  • a dashpaprika


Step 1 If using goat cheese, put it on the edge of a mixing bowl.  Add endive and (optional) seeds, olive oil and vinegar.  Mix with a knife, scraping up the edges of the cheese, so that all is coated.
Step 2 Slowly mix in blackberries.  Salt and paprika to taste.  Serve alongside your favorite tartine in a little mound topped with a few leaves of baby basil for something charming.

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