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Endive Cups with Pancetta and CA Pomegranate, paired with CA Zinfandel



– 2 teaspoons extra-virgin olive oil – 3 ounces thinly sliced pancetta, sliced into strips – 1 cup chopped fresh pears – 1/2 cup fresh pomegranate arils – 1/4 cup fresh parsley, chopped – 1/2 teaspoon cracked black pepper – 1/3 cup crumbled Real California Feta cheese – 24 Belgian endive leaves (about 2 heads)
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Serving salad as an appetizer can be a challenge. This recipe is a quick and elegant solution.

In a large nonstick skillet, heat the olive oil over medium, add the pancetta to the skillet, and stir occasionally until crisp, about 8 minutes. While the pancetta is cooking, toss the pear, pomegranate arils, and parsley together in a medium-size bowl and season with black pepper.

When the pancetta is ready, pour the contents of the skillet (fat included) over the pear mixture and stir to combine. Then add the Real California Feta cheese and toss to combine.

Place endive leaves on a serving plate or platter. Fill each leaf with the pear and pomegranate mixture. Serve and enjoy.

Recipe credit: CA Grown

Photo credit: Meg van der Kruik for California Grown