Orange and Endive Salad with Maple Chipotle Vinaigrette

Orange and Endive Salad with Maple Chipotle Vinaigrette
Photo by Romulo Yanes

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
  • 3 navel oranges
  • ¼ cup fresh orange juice
  • 2 tablespoons extra-virgin olive oil
  • + 4 more ingredients
    • 4 large Belgian endives
    • 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

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