Endive Salad With Oranges and Goat Cheese

endive-orange-goat-cheese Recipe
Yunhee Kim
This elegant salad recipe features endive leaves topped with fresh oranges, goat cheese, and a roasted garlic vinaigrette.

Yield:

Makes 4 servings (serving size: 1 salad and 2 teaspoons dressing)

Recipe Time

Prep: 15 Minutes
Bake: 30 Minutes

Nutritional 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

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

Preparation

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.

Note:

José Andrés,

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

November 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note