Endive and Frisee Salad with Oranges

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy
60ml balsamic vinegar
2 tbsp finely sliced shallots
1 tbsp honey
80ml olive oil or hazelnut oil
Salt and freshly ground black pepper
3 heads Belgian endive, trimmed, cut crosswise into thin slices
2 heads frisee lettuce, center leaves only, torn into pieces
2 blood oranges or regular oranges, segmented
75g hazelnuts, toasted and chopped
Whisk the balsamic vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.

Toss the endive and frisee in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad onto plates. Surround with the orange segments. Sprinkle with hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately.

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