Braised Belgian Endives with Orange and Tarragon - alive magazine

Ingredients

• 8 Belgian endives
• 1 tsp (5 mL) honey
• 1 tsp (5 mL) Dijon mustard
• 3/4 cup (180 mL) freshly squeezed orange juice (see tip)
• 2 tsp (10 mL) orange zest
• 2 Tbsp (30 mL) extra-virgin olive oil
• 1 shallot, finely chopped (about 2 Tbsp/30 mL)
• 1 garlic clove, peeled and finely chopped
• Pinch of salt
• Pinch of pepper
• 1/2 oz (14 g) Pecorino Romano cheese
• 1 Tbsp (15 mL) sliced almonds
• 2 Tbsp (30 mL) finely chopped tarragon