Curly Endive & Orange Salad with Toasted Pine Nuts

When served raw, bitter greens pair wonderfully with a touch of something sweet—more specifically, the naturally sweet yet tart ‘tang’ of citrus fruits.  A nice citrus vinaigrette works wonders for example, or even a mixture of citrus fruits cut into rounds or segmented is another idea.  For this curly endive-based salad, I served the greens with slices of sweet oranges, cubes of salty Greek cheese, toasted pine nuts and a homemade Dijon-honey vinaigrette.  My Curly Endive & Orange Salad with Toasted Pine Nuts is a bright Italian-inspired salad that balances out just about any hearty Italian dinner menu.

(To view this recipe, click on the blue title of the blog post above*)

Curly Endive & Orange Salad with Toasted Pine Nuts

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Salad

Ingredients:

  • 1 head of curly endive, root end removed, leaves thoroughly washed and dried– and cut into bite-sized pieces
  • 2 navel oranges, peeled and cut into rounds
  • 3 oz. semi-hard Greek cheese, cubed
  • 1/4 cup toasted pine nuts
  • For the vinaigrette:
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 cup extra virgin olive oil
  • 3 Tablespoons sherry vinegar
  • salt and pepper to taste

Directions:

  1. Whisk the ingredients together for the vinaigrette. The dressing should be smooth and emulsified; season with salt and pepper to taste.
  2. Toss the prepared greens with the cubed cheese, pine nuts and the vinaigrette. Arrange the orange slices on top of the salad. Serve chilled or at room temperature.

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