Chicory Salad with Pickled Quince and Pomegranate recipe for managing PCOS and pregnancy on Fertilit

Chicory Salad with Pickled Quince and Pomegranate recipe for managing PCOS and pregnancy on Fertilit

fertilitychef.com

Chicory Salad with Pickled Quince and Pomegranate

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Cooking tools:

  • Cheesecloth
  • Saucepan
  • Slotted spoon
  • Plate
  • Pie dish
  • Kitchen towel
  • Oven
  • Mixing bowl
  • Whisk
  • Measuring cup
  • Chef's knife
  • Cutting board
  • Refrigerator
  • Stove
  • Spoon
  • Measuring spoon
  • Serving bowl
  • Peeler
  • Paring knife

Ingredients

  • Eight 1/4-inch slices of peeled fresh ginger
  • 3 whole cloves
  • 1 small star anise pod
  • 1 bay leaf
  • 2 quinces—peeled, halved, cored and sliced 1/2 inch thick; peels and cores reserved
  • 1 cup white wine vinegar
  • 1 1/2 cups water
  • 2/3 cup sugar
  • 1 cup hazelnuts
  • 1 medium shallot, minced (1/4 cup)
  • 1/3 cup Moscato vinegar (see Note)
  • 1 tablespoon red wine vinegar
  • 2/3 cup extra-virgin olive oil
  • 1 teaspoon hazelnut oil
  • Salt
  • Freshly ground pepper
  • 1 3/4 pounds mixed chicories, such as endives, radicchio and escarole hearts, torn into bite-size pieces (16 cups)
  • 1 cup pomegranate seeds (from 1 large pomegranate)
  • 2 tablespoons pomegranate molasses

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