Ingredients
-
4
-
2
-
1/4
-
8
-
2
-
-
1/4
-
1/2
-
3
-
1
-
-
-
-
-
Directions
Endive With Oranges, Almonds, and Goat Cheese, I have seen this recipe both in Vegetarian Times magazine and on the Food Network website (it was on $40 a Day) It is one of the best things I have ever eaten! Everyone I’ve ever served it to has loved it, too The last six ingredients are for the Roasted Garlic Viniagrette that tops the endives , We loved this! I had to make it early & the cheese kind of melted into the dressing making it a creamy dressing which wasn’t a bad thing I sliced the endive into 1/2 pieces tossed it all about vs composing the salad Only The Picky One didn’t care for it I would use more oranges next time , I have seen this recipe both in Vegetarian Times magazine and on the Food Network website (it was on $40 a Day) It is one of the best things I have ever eaten! Everyone I’ve ever served it to has loved it, too The last six ingredients are for the Roasted Garlic Viniagrette that tops the endives
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Steps
|
1
Done
|
For Roasted Garlic Viniagrette: Preheat Oven to 350 Degrees F. |
|
2
Done
|
Roast Garlic in the Olive Oil in a Small Baking Dish Until Garlic Is Very Tender, About 20 Minutes. Allow to Cool Slightly. |
|
3
Done
|
Transfer to Blender. Add Vinegar, Shallots, Salt, and Pepper. Blend. |
|
4
Done
|
to Assemble: Set Leaves on a Platter or Plate. Fill Each Leave With One or Two Orange Segments, Some Goat Cheese Crumbles, Almond Slices, and Salt. |
|
5
Done
|
Drizzle With Viniagrette and Top With Chives. |
|
6
Done
|
Chill Before Serving or Serve Immediately. |
