- 1 cup fresh satsuma orange juice (about 4 satsumas)
- 12 large heads Belgian endive, trimmed (about 2 1/2 pounds)
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon chopped fresh chives
- 2 teaspoons grated satsuma orange rind
- 4 teaspoons fresh lemon juice
- 1 teaspoon honey
- 1/4 teaspoon ground coriander
- 3 satsuma oranges, peeled and sectioned
- calories 108
- caloriesfromfat 32 %
- fat 3.8 g
- satfat 0.5 g
- monofat 2.5 g
- polyfat 0.5 g
- protein 2.3 g
- carbohydrate 18.9 g
- fiber 6.9 g
- cholesterol 0.0 mg
- iron 0.7 mg
- sodium 300 mg
- calcium 62 mg
How to Make It
Preheat oven to 450°.
Place satsuma orange juice in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/3 cup (about 14 minutes). Set aside 4 teaspoons reduced juice.
Cut endive in half lengthwise. Arrange endive halves in a single layer on a jelly-roll pan coated with 1 1/2 teaspoons oil. Brush endive with 1/4 cup reduced juice; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 450° for 10 minutes or until golden.
Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, reserved 4 teaspoons reduced juice, chives, and next 4 ingredients (through coriander) in a small bowl; stir well with a whisk.
Place endive on a platter; top with satsuma sections. Drizzle with glaze.