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.
Ingredients
- ¼ cup sherry vinegar
- 2 tablespoons honey
- 1 cup grapeseed oil
- Sea salt and freshly ground black pepper
- 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
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