Side

Blood Orange Endive Salad

Crisp endive leaves cradle juicy blood orange segments and tangy gorgonzola crumbles, all glossed with a bright vinaigrette of fresh citrus, olive oil, and white balsamic. The interplay of bitter, sweet, and salty notes makes each bite lively and refreshing.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Blood Orange Endive Salad
Total
11 min
Prep
11 min
Serves
1

Nutrition per Serving

Calories
256
Protein
10g
Carbs
41g
Fat
9g
Fiber
23g
Sugar
16g
Sodium
247mg

Ingredients

  • 1 head endive
  • 1 blood orange
  • 1 tbsp crumbled gorgonzola
  • 1 tbsp fresh squeezed blood orange juice
  • 1 tsp extra virgin olive oil
  • 1/2 tsp white balsamic
  • salt and fresh pepper, to taste

Instructions

  1. Peel the orange and cut into sections.
  2. Remove the outer leaves of the endive and fan them on the plate.
  3. Chop the remaining smaller leaves and place them in the center of the plate.
  4. Top with crumbled cheese.
  5. Combine the vinaigrette ingredients and whisk; drizzle over salad.