It's a grazer's delight,'' says Bina-Seibel. Some roll it in pita or lavosh. Others spread the cheese over bread then arrange herbs on top. Bulgarian feta, similar in texture to cream cheese, is preferred for its spreadability. At Lalah Rokh, the salad ingredients arrive on a platter.
Guests then create their eating style.
It defies menu categories and works as appetizer, cheese course, lunch or dinner entr e. For vinaigrette, combine oil, pomegranate juice, lemon juice, salt and pepper in a container with airtight seal. Cover and shake to mix together. Divide salad among four 12-inch plates. Arrange three leaves of endive per serving in a triangular shape around salad.