Orange and Endive Salad with Maple Chipotle Vinaigrette Recipe

Orange and Endive Salad with Maple Chipotle Vinaigrette Recipe

  • 1/4 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
  • 1/2 teaspoon salt
  • 3 navel oranges
  • 4 large Belgian endives, ends trimmed
  1. Whisk together orange juice, syrup, oil, vinegar, onion, lemon juice, chipotle with adobo sauce, and salt in a bowl until combined well.
  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.
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