Orange And Endive Salad With Maple Chipotle Vinaigrette
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
56
Spice
55
Sweetness
61
Sourness
37
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Orange Juice (fresh)2 tbsps
Extra-Virgin Olive Oil1 tbsp
Sherry Vinegar1 tbsp
Red Onion (finely chopped)1 tsp
Lemon Juice (fresh)1 tsp
Adobo Sauce1 tsp
Salt4 large
Belgian Endive (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
3
Cut oranges crosswise into 1/4-inch-thick slices
4
Separate endive leaves and arrange with oranges on a platter, then drizzle with vinaigrette
5
Whisk together orange juice, syrup, oil, vinegar, onion, lemon juice, chipotle with adobo sauce, and salt in a bowl until combined well
6
Remove peel and any white pith from oranges with a sharp knife
7
Cut oranges crosswise into 1/4-inch-thick slices
8
Separate endive leaves and arrange with oranges on a platter, then drizzle with vinaigrette