Endive Salad with Bee Pollen Vinaigrette | Saveur
A thick honey vinaigrette pairs with pleasingly bitter endives that are steamed, grilled, and marinated in this recipe from Castle Hill Inn in Newport, Rhode Island.
Ingredients
- <sup>1</sup>⁄<sub>4</sub> cup honey vinegar
- 2 <sup>1</sup>⁄<sub>2</sub> tbsp. honey
- 6 white endives, trimmed
- 2 red endives, trimmed
- Kosher salt and freshly ground black pepper, to taste
- <sup>1</sup>⁄<sub>4</sub> cup extra-virgin olive oil
- <sup>1</sup>⁄<sub>4</sub> cup fresh blood-orange juice
- 1 tsp. red vermouth
- 2 tbsp. bee pollen granules, lightly crushed
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