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Endive Salad With Oranges and Goat Cheese

Yunhee Kim
Prep time 15 mins
Bake time 30 mins
Yield Makes 4 servings (serving size: 1 salad and 2 teaspoons dressing)
This elegant salad recipe features endive leaves topped with fresh oranges, goat cheese, and a roasted garlic vinaigrette.

Ingredients

  • Vinaigrette
  • 1 cup extra-virgin olive oil, preferably Spanish
  • 1 whole garlic head, top sliced off
  • 1/4 cup sherry vinegar
  • 1 1/2 tablespoons chopped shallot
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Salad
  • 20 Belgian endive leaves
  • 40 orange sections (4 oranges)
  • 2 ounces goat cheese
  • 2 ounces sliced Marcona almonds
  • Minced chives

Nutrition Information

  • calories 305
  • fat 18 g
  • satfat 4 g
  • monofat 10 g
  • polyfat 3 g
  • protein 11 g
  • carbohydrate 32 g
  • fiber 15 g
  • cholesterol 7 mg
  • iron 4 mg
  • sodium 132 mg
  • calcium 291 mg

How to Make It

  1. Preheat oven to 400°. Place olive oil in a small roasting pan with garlic. Bake 30–35 minutes or until garlic cloves feel soft.

  2. Remove from oven, and separate cloves; squeeze to extract garlic pulp. Discard skins. Process garlic cloves, vinegar, shallot, salt, and pepper in a blender until smooth.

  3. On each of 4 plates, place 5 endive leaves in a pinwheel pattern. Add 2–3 orange segments to each leaf of endive. Crumble a little goat cheese over each, and top with a few almond slices. Drizzle with about 1 tablespoon of the roasted-garlic vinaigrette (you'll have extra), and garnish with minced chives.

The Bazaar by José Andrés, SLS Hotel, Beverly Hills, CA