Grilled endive and green onions with navel orange sections and toasted walnuts tossed with vinaigrette.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 2servings
Ingredients
3endive
4green onions
1tablespoonolive oil
salt and pepper
1navel orangesectioned, juice reserved
⅓cuptoasted walnut pieces
1teaspoonDijon mustard
¼cupolive oil
1tablespoonorange blossom honey
Instructions
Split endive lengthwise.
Trim roots and most of the ends from green onions.
Brush cut sides of endives and green onions with olive oil. Lightly salt and pepper both and set aside.
Heat a grill pan over medium-high heat.
Add endives, cut side down, to hot grill pan.
Cook 3-4 minutes or until endive is slightly softened and grill marks appear.
Turn and grill on opposite side for 2-3 minutes. Remove and set aside.
Grill onions for 3-4 minutes or until lightly cooked.
Cut the endive crosswise into approximately 1” slices. Cut the onions on the bias into similarly sized pieces.
Add the endive and onions to a large bowl.
Section the orange over a small bowl catching all the juices as you work. Add the orange sections and toasted walnuts to the endive and onions.
In the small bowl with the orange juice, add the mustard, olive oil, and honey. Whisk together until smooth and emulsified. Add salt and pepper to taste.
Pour the dressing over the endive, onions, orange sections, and walnuts.