Chen Ben Asher – Functional Nutrition – Silicon Valley – Arugula and Endive Salad


4 cups baby arugula

2 large heads Belgian endive, cut crosswise into ¾ inch sections (about 4 cups)

Sea Salt

Freshly ground black pepper

1 cup red seedless grapes, halved

1 cup of spiced nuts (see recipe above)

½ cup pomegranate seeds

1/3 -1/2 cup of balsamic vinaigrette

2 parts olive oil, 1 part balsamic vinegar



  • Toss greens together in a large bowl.
  • Drizzle with dressing and toss gently until greens are evenly coated.
  • Adjust seasonings

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