| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 2 servings |
Ingredients
- 1/4 teaspoon grated orange zest
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons good olive oil
- 1/2 teaspoon white wine vinegar
- Kosher salt and freshly ground black pepper
- 1 head Belgian endive
- 1/4 cup walnut halves, toasted (see Cook’s Note)
- 2 ounces French Roquefort cheese, 1/2-inch-diced
- 1/2 sweet red apple, unpeeled, cored and medium-diced
- 2 ounces baby arugula
- 1/2 orange
Instructions
- In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Cut the head of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a medium bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membrane. Sprinkle with salt and serve.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 382 |
| Total Fat | 32 g |
| Saturated Fat | 8 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 10 g |
| Cholesterol | 26 mg |
| Sodium | 523 mg |
Reviews
Tremendous salad. Used all kinds of greens, and tangerines for salad dressing, and chunks for salad. Highly recommend. All our family loved it. Dressing is wonderful.
Simple but amazing flavor. Add roasted chicken that has been diced to make it a filling one plate meal. The blue cheese and endive are very important though for texture and saltiness. The arugula can be switched out for fresh baby spinach with no problems. Sometimes I feel arugula has ironically become over used these past few years. I can get tired of it’s expected pepperyness. All of the components and textures with the sweet and salty really work well in this salad.
I absolutely love all of Ina’s recipes. This one is so full of delicious flavor and easy to make. I couldn’t find the endive, so I substituted radicchio. It worked great.
Very delicious!
I was hesitant with the idea of blue cheese and oranges BUT this salad was delicious. I made the recipe as stated but ate it a meal for one. Will make it again.