This salad was inspired by the simple fact that I’ve made a LOT of salads, and not one with endive.
Seriously, who uses endive? I’ve eaten it in fancy restaurants, and I’ve seen it in gourmet magazines. I’ve joked and pronounced it with its correct french pronunciation (on-DEEV or ah-DEEV), just to sound snobbish. But now I’m beginning to think it’s really an under-appreciated vegetable. I bought some baby endive, and as soon as i started to peel its leaves away, I was struck by just how beautiful it is. It’s a little bitter, yet quite juicy. It really does go nicely with a sweeter dressing, to counter that bitterness. And it makes a lovely salad.
Ingredients
2 cups baby spinach
8 leaves baby endive (preferably purple)
3 baby beets, sliced into wedges
1/4 cup goat cheese crumbles
2 Tbsp toasted pine nuts
4 orange sections, peeled and halved
Orange Champagne Vinaigrette
2 Tbsp olive oil
1 Tbsp orange champagne vinegar
1 tsp honey
1/2 tsp Dijon mustard
kosher salt and freshly ground pepper to taste
Place the spinach in a small, flat bowl. Arrange the endive leaves in a pattern along the edges of the bowl. Place the beets, goat cheese and pine nuts in the middle, and the oranges amongst the endive. Stand back and admire how pretty it is.
Combine the dressing ingredients in a small bowl and whisk. Drizzle lightly over the salad. Share with a friend.
Serves 2
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