ENDIVE SALAD WITH ROASTED BEETS , BLUE CHEESE AND HONEY-SHERRY VINAIGRETTE
For the vinaigrette :
¼ cup sherry vinegar 2 tablespoons honey 1 cup grapeseed oil
Sea salt and freshly ground black pepper
For the 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
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 degrees . 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 .
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