ORANGE AND ENDIVE SALAD WITH MAPLE CHIPOTLE VINAIGRETTE

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Orange and Endive Salad with Maple Chipotle Vinaigrette image

Categories     Citrus     Leafy Green     Pepper     Appetizer     No-Cook     Quick & Easy     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

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

Steps:

  • Whisk together orange juice, syrup, oil, vinegar, onion, lemon juice, chipotle with adobo sauce, and salt in a bowl until combined well.
  • 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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