Serves4
- Active time:20 min
- Start to finish:20 min
March 2006
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.
-
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
-
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.