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ENDIVE AND FRISEE SALAD WITH CITRUS AND BALSAMIC

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PHOTOGRAPHY by
Chris Rov Costa
|
October 27, 2020
Ingredients
SERVINGS:
¼ cup balsamic vinegar
2 tablespoons (heaping) finely sliced shallots
1 tablespoon honey
⅓ cup hazelnut oil
Salt and freshly ground black pepper
3 heads Belgian endive, trimmed, cut crosswise into thin slices
2 heads frisée lettuce, center leaves only, torn into pieces
2 blood oranges or regular oranges, segmented
½ cup hazelnuts, toasted and chopped

Instructions

Directions

Whisk the balsamic vinegar, shallots and honey in a medium bowl to blend. Gradually whisk in the oil. Season vinaigrette to taste with salt and pepper.

Toss the endive and frisée in a large bowl with enough vinaigrette to coat. Season the salad to taste with salt and pepper. Mound the salad onto plates. Surround with the orange segments. Sprinkle with hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately.

ABOUT THE CONTRIBUTORS
Brandon Hernandez
Brandon Hernández is an award-winning food journalist specializing in coverage of the brewing industry, in which he was previously employed for nearly a decade. He serves as senior editor for West Coaster magazine, restaurant critic for Ranch & Coast magazine, cohost of The Indie Beer Show podcast, is the author of San Diego Beer News: Complete Guide to San Diego Breweries, and his work has been featured in dozens of national and regional publications. Follow him on Instagram and Twitter at @sdbeernews.
more about this contributor
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