This is a print preview of "Belgian Endive And Orange Salad With Mango Vinaigrette" recipe.

Belgian Endive And Orange Salad With Mango Vinaigrette Recipe
by Global Cookbook

Belgian Endive And Orange Salad With Mango Vinaigrette
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  Servings: 4

Ingredients

  • 1 1/2 tsp white wine vinegar
  • 2 Tbsp. fresh lime juice
  • 1 c. diced mango
  • 1 Tbsp. honey
  • 1/2 tsp freshly grnd black pepper
  • 1/8 tsp grnd cayenne pepper
  • 1/8 tsp salt
  • 1 head purple kale, washed
  • 4 x Belgian endive, washed
  • 2 lrg seedless oranges, peel and section
  • 1/2 c. pecan halves

Directions

  1. To make the vinaigrette:Place all the vinaigrette ingredients in a blender and blend till smooth.
  2. Let stand at room temperature while you prepare the salad.
  3. To make the salad:Place a couple of leaves of kale on each of 4 individual salad plates.
  4. Equally divide the endive and oranges on each plate, sprinkle pecans on top, and add in a spoonful of mango vinaigrette.
  5. Dressing yield: Approx. 1 1/4 c.
  6. SERVING SUGGESTIONS: This is a marvelous accompaniment for shrimp dishes.
  7. I like to serve it with Shrimp Sauteed with Jalapeno and Tequila (page 198). Its also nice as a first course for a light beef dinner or possibly with grilled fish.
  8. The mango vinaigrette is also good as a marinade with broiled or possibly baked chicken, or possibly brushed on a bruschetta for a different first course or possibly hors d'oeuvre.