Peachy the Magazine Holiday 2015 - Page 50

Mix & Mingle ENDIVE SALAD WITH ROASTED BEETS, BLUE CHEESE AND HONEY-SHERRY VINAIGRETTE Honey-Sherry Vinaigrette ¼ cup sherry vinegar 2 tablespoons honey 1 cup grapeseed oil Sea salt and freshly ground black pepper Salad 2 small beets, 1 red and 1 golden 1 teaspoon olive oil 2 heads green Belgian endive 2 heads red Belgian endive 3 large blood oranges ½ cup blue cheese, crumbled (optional, for garnish) ½ cup toasted hazelnuts, chopped (optional, for garnish) Salt and freshly ground black pepper 48 PEACHYTHEMAGAZINE.COM Make the vinaigrette by combining vinegar and honey in a small bowl. Whisk in oil and season with salt and pepper to taste. Set aside. Preheat oven to 350°F. Wash beets and pierce all over with a fork. Rub with a little bit of oil and wrap in foil. Bake about 20 minutes or until tender when pierced with a knife. Let cool. Core endive and wash leaves; pat dry. Segment oranges by cutting off the tops and bottoms of the oranges and then cutting off the skin. Remove segments using a sharp knife, being careful to cut away the white pith. Peel beets and dice. Combine endive and oranges in a large bowl and toss with vinaigrette. Season with salt and pepper to taste. To serve, divide among plates and garnish with cheese and hazelnuts, if desired.