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
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:
- Whisk the ingredients together for the vinaigrette. The dressing should be smooth and emulsified; season with salt and pepper to taste.
- 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.
Tagged: curly endive, Dijon vinaigrette, endive, endive and orange salad, endive salad, Greek cheese, honey, oranges, pine nuts, Salad, sherry vinegar, vegetarian
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