Orange and Endive Salad with Maple Chipotle Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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It's impossible to overstate just how well the ingredients come together in this beautiful salad. The textural contrast of juicy ripe oranges and crisp endives is enhanced by a surprisingly complex vinaigrette containing sweet, spicy, and smoky flavors. Ingredients:
1/4 cup fresh orange juice |
2 tablespoons dark amber or grade b maple syrup |
2 tablespoons extra-virgin olive oil |
1 tablespoon sherry vinegar |
1 tablespoon finely chopped red onion |
1 teaspoon fresh lemon juice |
1 teaspoon chopped canned chipotle chile in adobo plus 1 teaspoon adobo sauce |
1/2 teaspoon salt |
3 navel oranges |
4 large belgian endives, ends trimmed |
Directions:
1. Whisk together orange juice, syrup, oil, vinegar, onion, lemon juice, chipotle with adobo sauce, and salt in a bowl until combined well.
2. Remove peel and any white pith from oranges with a sharp knife. Cut oranges crosswise into 1/4-inch-thick slices. Separate endive leaves and arrange with oranges on a platter, then drizzle with vinaigrette.
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