Friday, August 5, 2005

Orange & Endive Salad with Maple Chipotley Vinaigrette

Orange & Endive Salad with Maple Chipotle Vinaigrette
Adapted from Gourmet Magazine, March 2006 issue
Serves 4
Prep time: 20 minutes

¼ cup fresh orange juice
2 tbsp dark maple syrup
2 tbsp extra virgin olive oil
1 tbsp sherry vinegar (Champagne or white wine vinegar would do)
1 tbsp, finely chopped red onion
1 tsp lemon juice
1 tsp chopped canned chipotle chili in adobo sauce
½ tsp salt
2 navel oranges, peeled and cut across in ¼“ slices
4 Belgian endives, ends trimmed and leaves separated

1. In a bowl, whisk together orange juice, syrup, oil, onion, lemon juice, chipotle and salt.
2. Arrange endive leaves and orange slices on a platter. Drizzle with vinaigrette and serve.

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