Peachy the Magazine

Endive Salad with Roasted Beets, Blue Cheese and Honey-Sherry Vinaigrette

This recipe is featured in our December 2015 Food + Entertaining article, Check a few more things off your list! Fantastic stocking stuffers and delicious holiday recipes. Round out your holiday menu with these go-to recipes from Danielle Rollins’ book Soirée: Entertaining with Style.

Endive Salad with Roasted Beets, Blue Cheese and Honey-Sherry Vinaigrette
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Endive Salad with Roasted Beets, Blue Cheese and Honey-Sherry Vinaigrette

Course: Salads

ingredients

  • HONEY-SHERRY VINAIGRETTE:

  • 1⁄4 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

  • 1⁄2 cup blue cheese, crumbled (optional, for garnish)

  • 1⁄2 cup toasted hazelnuts, chopped (optional, for garnish)

  • Salt and freshly ground black pepper

Directions

  • 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 cut- ting 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.

Notes