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Recipe Category: Vegetarian
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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
- In a large bowl, combine the endive, oranges, pecans and onion
- Set aside
- In a small bowl, combine the oil, vinegar, sugar and salt and pepper to taste
- Stir until blended
- Pour the dressing over the salad and toss gently to combine
- Sprinkle with pomegranate seeds, if using and serve
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