Mix & Mingle
ENDIVE SALAD WITH ROASTED BEETS, BLUE CHEESE AND
HONEY-SHERRY VINAIGRETTE
Honey-Sherry Vinaigrette
¼ cup sherry vinegar
2 tablespoons honey
1 cup grapeseed oil
Sea salt and freshly ground
black pepper
Salad
2 small beets, 1 red and 1 golden
1 teaspoon olive oil
2 heads green Belgian endive
2 heads red Belgian endive
3 large blood oranges
½ cup blue cheese, crumbled
(optional, for garnish)
½ cup toasted hazelnuts, chopped
(optional, for garnish)
Salt and freshly ground black pepper
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Make the vinaigrette by combining
vinegar and honey in a small bowl.
Whisk in oil and season with salt and
pepper to taste. Set aside.
Preheat oven to 350°F. Wash beets and
pierce all over with a fork. Rub with
a little bit of oil and wrap in foil. Bake
about 20 minutes or until tender when
pierced with a knife. Let cool.
Core endive and wash leaves; pat dry.
Segment oranges by cutting off the tops
and bottoms of the oranges and then cutting off the skin. Remove segments using
a sharp knife, being careful to cut away
the white pith. Peel beets and dice.
Combine endive and oranges in a large
bowl and toss with vinaigrette. Season
with salt and pepper to taste.
To serve, divide among plates and
garnish with cheese and hazelnuts,
if desired.