Endive & Orange Salad
Ingredients
4 heads of Belgian endive
1/4 cup arugula micro greens
1 large navel orange
1/2 cup extra virgin olive oil
3 tbsp champagne vinegar
1 tbsp honey
1/2 tsp kosher salt
1/8 tsp black pepper
Method
Whisk together the olive oil, vinegar, honey, salt, and pepper in a small bowl. Set aside.
Using a serrated knife, slice off each end of the orange so it lays flat. Use your knife to peel the orange along the natural curve, removing all the peel and the pith. Suprem the orange into a small container by taking your knife and making a slice between each membrane so you are left with the perfect segment. Squeeze the juice from the orange's remains into the dressing bowl and whisk it in.
Prep the endive by slicing off the bottom and pulling the leaves apart, wash if needed.
In a medium-sized serving dish layer the endive leaves, followed by the orange pieces. Dress the salad to your liking before topping it with the arugula micro greens. Serve and enjoy!
Notes
If your endive is pinkish on the bottom, that’s a sign that it will be pretty bitter. To reduce the bitterness, you can place it bottom down in a bead of salt and let it sit in the salt for 1-8 hours.
