Endive and Jícama Salad with Orange-Pine Nut Vinaigrette

Ingredients

  • 4 fresh Anaheim chilies, halved lengthwise, seeded, thinly sliced crosswise
  • 4 large navel oranges
  • 8 tablespoons pine nuts, toasted
  • ¼ cup peanut oil
  • 2 tablespoons rice vinegar
  • 1 ½ tablespoons grated orange peel
  • 4 large heads Belgian endive (about 9 ounces total), each cut lengthwise into 8 wedges
  • + 3 more ingredients
    • 2 ½ cups matchstick-size strips peeled jicama (about 12 ounces)
    • 6 tablespoons crumbled Gorgonzola cheese (about 1 ½ ounces)
    • ¼ cup (packed) fresh cilantro leaves

1. Cut peel and white pith from oranges. Holding oranges over bowl to catch juice and using small sharp knife, cut between membranes to release segments; reserve 3 tablespoons juice. 2. Blend 5 tablespoons pine nuts, oil, vinegar, orange peel and reserved 3 tablespoons orange juice in blender un...

View full recipe at SpringPad

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