Orange and Endive Salad with Maple Chipotle Vinaigrette
A vibrant and elegant salad combining sweet navel oranges and crisp Belgian endives, dressed with a zesty maple chipotle vinaigrette that balances sweet, spicy, and tangy flavors.
4 servings
15 min
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Ingredients
- •¼ cup fresh orange juice
- •2 tablespoons dark amber or Grade B maple syrup
- •2 tablespoons extra-virgin olive oil
- •1 tablespoon Sherry vinegar
- •1 tablespoon finely chopped red onion
- •1 teaspoon fresh lemon juice
- •1 teaspoon chopped canned chipotle chile in adobo plus 1 teaspoon adobo sauce
- •½ teaspoon salt
- •3 whole navel oranges
- •4 whole large Belgian endives
- •ends trimmed
Cooking Instructions
- 1.
Whisk together orange juice, syrup, oil, vinegar, onion, lemon juice, chipotle with adobo sauce, and salt in a bowl until combined well.
5 min
- 2.
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 oranges on a platter, then drizzle with vinaigrette.
10 min
