Endive Salad With Oranges and Goat Cheese

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 from Health

Recipe Time

Prep Time:
Bake: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 305
  • Fat: 18g
  • Saturated fat: 4g
  • Monounsaturated fat: 10g
  • Polyunsaturated fat: 3g
  • Protein: 11g
  • Carbohydrate: 32g
  • Fiber: 15g
  • Cholesterol: 7mg
  • Iron: 4mg
  • Sodium: 132mg
  • Calcium: 291mg

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. 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. 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. 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.
My Notes

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

Add Note

Endive Salad With Oranges and Goat Cheese Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy