Orange and Endive Salad with Maple Chipotle Vinaigrette

Ingredients

• 1 teaspoon canned chipotle chile in adobo
• 2 tablespoons dark amber or Grade B maple syrup
• 1 tablespoon Sherry vinegar
• 1 tablespoon red onion
• 4 large Belgian endives
• 3 navel oranges
• ¼ cup fresh orange juice
• + 4 more ingredients
• • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon adobo sauce
  • ½ teaspoon salt

Whisk together orange juice, syrup, oil, vinegar, onion, lemon juice, chipotle with adobo sauce, and salt in a bowl until combined well. 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 orange...

View full recipe at Epicurious