Serves 4
- 4 (4 oz.) heads Belgian endive, halved lengthwise & cored
- 1 (10 oz.) head radicchio, chopped
- 10 fresh Basil leaves, slivered
- ½ cup smoked almonds, coarsely chopped
- ¼ cup fresh orange juice
- 3 Tbsp. Fandango Olive Oil
- 1 Tbsp. Fandango White Lemon Balsamic
- ¾ tsp. kosher salt
- *1 Tbsp. Honey if you prefer your vinaigrette a little sweeter
- 4 medium navel oranges, peeled & thinly sliced
- 3 medium blood oranges, peeled & thinly sliced
- 3 ½ oz. goat cheese, crumbled
Cut endive halves crosswise into 2 equal pieces. Separate top halves into leaves; cut cored ends of halves into ¼ inch thick slices.
Toss together endive, radicchio, basil & almonds in a large bowl.
Whisk together orange juice, olive oil, lemon white balsamic, *(honey if needed) & salt in a small bowl; drizzle over endive salad mixture & gently toss.
On a large platter, arrange half of the endive salad mixture. Sprinkle half of the orange slices and goat cheese over the top. Then top with the remaining endive salad mixture and top that with the remaining half of the orange slices & goat cheese.
Salud!
