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

Featured in our Holiday 2015 Issue, Mix & Mingle, this endive salad with roasted beets, blue cheese and honey-sherry vinaigrette is our Entertaining Editors go-to recipe for the holidays.

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

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Course: Salads

Ingredients

  • For the vinaigrette:

  • ¼ cup sherry vinegar

  • 2 tablespoons honey

  • 1 cup grapeseed oil

  • Sea salt and freshly ground black pepper

  • For the 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

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 degrees. 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.

Notes