Orange and Endive Salad with Maple Chipotle VinaigretteRomulo Yanes
It's impossible to overstate just how well the ingredients come together in this beautiful salad. The textural contrast of juicy ripe oranges and crisp endives is enhanced by a surprisingly complex vinaigrette containing sweet, spicy, and smoky flavors.
Recipe information
Total Time
20 min
Yield
Makes 4 servings
Ingredients
1/4 cup fresh orange juice
2 tablespoons dark amber or Grade B maple syrup
2 tablespoons extra-virgin olive oil
1 tablespoon Sherry vinegar
1 tablespoon finely chopped red onion
1 teaspoon fresh lemon juice
1 teaspoon chopped canned chipotle chile in adobo plus 1 teaspoon adobo sauce
1/2 teaspoon salt
3 navel oranges
4 large Belgian endives, ends trimmed
Preparation
Step 1
Whisk together orange juice, syrup, oil, vinegar, onion, lemon juice, chipotle with adobo sauce, and salt in a bowl until combined well.
Step 2
Remove peel and any white pith from oranges with a sharp knife. Cut oranges crosswise into 1/4-inch-thick slices. Separate endive leaves and arrange with oranges on a platter, then drizzle with vinaigrette.
