This elegant salad recipe features endive leaves topped with fresh oranges, goat cheese, and a roasted garlic 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
20 Belgian endive leaves
40 orange sections (4 oranges)
2 ounces goat cheese
2 ounces sliced Marcona almonds
How to Make It
Preheat oven to 400°. Place olive oil in a small roasting pan with garlic. Bake 30–35 minutes or until garlic cloves feel soft.
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.
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
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