Baby Spinach With Blood Oranges Belgian Endive Gor... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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An exotic salad featuring a blend of beautiful textures and flavours ranging from toasted walnuts to blue cheese to raspberry hinted blood oranges. Ingredients:
7 oz. baby spinach |
2 heads belgian endive |
3-4 oranges (4 sliced, 2 juiced). |
1 1/2 tsp. sugar |
1/2 cup toasted walnuts |
4 oz. gorgonzola cheese |
Directions:
1. Slice the endives length wise into quarters and the 4 oranges into 1/4-inch slices. In a large bowl and toss the endive with the spinach and dressing.
2. To make dressing, squeeze 2 oranges into a bowl and add sugar, salt and pepper. Whisk in the olive oil and taste to adjust seasoning.
3. Arrange the tossed baby spinach and endives in a small mound and place the sliced oranges (great served warm with the spinach) on each plate and top with small chunks of Gorgonzola. Sprinkle with toasted walnuts and serve immediately.
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