Endive Orange Salad Toasted Pecans Recipe

Endive Orange Salad Toasted Pecans Recipe

Ingredients

Makes 4 servings

• 2 medium heads Belgian endive, leaves separated
• 2 navel oranges, peeled, halved and cut into 1/4-inch slices
• 1/4 cup chopped toasted pecans
• 2 tablespoons minced red onion
• 3 tablespoons olive oil
• 1 1/2 tablespoons fig-infused balsamic vinegar
• 1/4 teaspoon sugar
• salt and freshly ground black pepper
• 1 tablespoon fresh pomegranate seeds (optional)

Method

1. In a large bowl, combine the endive, oranges, pecans and onion
2. Set aside
3. In a small bowl, combine the oil, vinegar, sugar and salt and pepper to taste
4. Stir until blended
5. Pour the dressing over the salad and toss gently to combine
6. Sprinkle with pomegranate seeds, if using and serve

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