Endive Salad with Roasted Beets, Blue Cheese, and Honey-Sherry Vinaigrette
This recipe is featured in our December 2015 Food + Entertaining article, Check a few more things off your list! Fantastic stocking stuffers and delicious holiday recipes. Round out your holiday menu...
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Cooking tools:
- Oven
- Aluminum foil
- Fork
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 1⁄4 cup sherry vinegar
- 2 tablespoons honey
- 1 cup grapeseed oil
- Sea salt
- 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
- 1⁄2 cup blue cheese, crumbled (optional, for garnish)
- 1⁄2 cup toasted hazelnuts, chopped (optional, for garnish)
- Salt
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