Grilled Endive with Blood Orange Vinaigrette

Recipe: Laura Klein
Serves 4-6

We recommend using certified organic ingredients, when available, in all recipes to maximize flavors and nutrition while minimizing your risk of exposure to pesticides, chemicals and preservatives

Ingredients:

2 blood oranges juiced- you’ll have about 1/4 – 1/3 cup of blood orange juice
1 medium shallot diced fine
Zest from 1 small blood orange chopped or grated fine (being careful to leave the pith behind)
3 tablespoons of champagne or white wine vinegar
2 tablespoons of fresh tarragon chopped
2 tablespoons of parsley
2 tablespoons of chives
1/2 teaspoon of Dijon mustard
3/4 cup of extra-virgin olive oil
3 cornichons, diced fine (small French pickles)
Salt and pepper to taste
6 Belgian endives
Extra – virgin olive oil
Salt

Preparation:

Reduce orange juice by half in a small sauce pan until it reaches a syrup consistency (this will intensify the flavors).
Combine the shallot, zest, vinegar, tarragon, parsley, chives, reduced orange juice and mustard. Whisk in olive oil and stir in cornichons. Salt and pepper to taste.
Trim ends of endives and remove any discolored leaves. Halve endives lengthwise, keeping halves from separating into leaves. Brush endive halves with olive oil and sprinkle with salt, pepper and a little bit of water (this will help keep the endives from burning on the grill).
Place endive cut side down on grill about 5-6 inches from the coals and grill about 8 minutes. Turn endives and grill another 6-8 minutes until just tender. (You may also grill the endives in well-seasoned ridged cast iron grill pan on medium-high heat.)
Arrange endives on a platter. Spoon sauce over the endives and serve.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com

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