Endive Salad with Blood Orange Vinaigrette Recipe

Name: Endive Salad with Blood Orange Vinaigrette - Hangry In Love
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 2 large beets, spiralized; 2 cups water; 6 Tbsp red wine vinegar; 1 Tbsp sugar; 1 tsp salt; 1/2 tsp ground cardamom; 1/2 tsp dried rosemary; 1/8 tsp ground clove; 1 orange, zested; 1 orange, juiced; 1 Tbsp honey; 1 Tbsp Dijon mustard; 1/4 cup apple cider vinegar; 1 tsp garlic powder; 1 tsp dried rosemary; 1/2 tsp salt; 1/2 tsp fresh ground black pepper; 1/2 cup canola oil; 2.5 oz baby spinach; 3 endives; Spiralized pickled beets; 1 pear, thinly sliced lengthwise; Blood orange rosemary vinaigrette; Candied pecans; Gorgonzola, freshly crumbled

Jump To Recipe

Leave A Review

This Endive Salad with Blood Orange Vinaigrette will cleanse your palate, your mind, your soul, and the general vibe within a 100-foot radius of your plate. Imagine you’re at a party you didn’t really want to come to, but you brought this salad. Now you’re over in the corner with your +1 and you take the first bite. Those two dudes—the ones that have been loudly debating whose kid’s tee-ball team is better—suddenly stop. One is like “Bro, by the way, you’ve got some killer sneaks on.” Then the other is like “Much appreciated, bro. I gotta say—I really dig that ironic mullet.” You keep taking bites of this bright af salad and soon somebody puts on “Oooh” by De La Soul ft. Redman and the whole party is dancing like overcaffeinated penguins and the world is good again.

PREP TIME

40 mins

COOK TIME

10 mins

SERVINGS

2-4

Ingredients

Quick-Pickled Beets

2 large beets, spiralized
2 cups water
6 Tbsp red wine vinegar
1 Tbsp sugar
1 tsp salt
1/2 tsp ground cardamom
1/2 tsp dried rosemary
1/8 tsp ground clove

Blood Orange Vinaigrette

1 orange, zested
1 orange, juiced
1 Tbsp honey
1 Tbsp Dijon mustard
1/4 cup apple cider vinegar
1 tsp garlic powder
1 tsp dried rosemary
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/2 cup canola oil

Endive Salad Build

2.5 oz baby spinach
3 endives
Spiralized pickled beets
1 pear, thinly sliced lengthwise
Blood orange rosemary vinaigrette
Candied pecans
Gorgonzola, freshly crumbled

Endive Salad with Blood Orange Vinaigrette in a serving dish next to pear slices and crumbled Gorgonzola cheese

COOKING INSTRUCTIONS:
Endive Salad with Blood Orange Vinaigrette

Quick-Pickled Beets

In a small pot, add all ingredients and bring to boil. Reduce heat and simmer for 10 minutes. Remove from heat and transfer to storable container for at least 30 mins.

Blood Orange Vinaigrette

In a blender, combine all ingredients except oil. Blend until smooth. With blender running, slowly add oil. Transfer to storable container and chill in fridge until serving.

Endive Salad Build