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Roasted Endive Salad
December 13th, 2009 by Alice

From Jenn Purnell

  • Extra virgin olive oil
  • Red wine vinegar
  • Fresh rosemary
  • Several shallots
  • Garlic
  • 4 large oranges (sliced thin)
  • Brown sugar
  • 2 lbs belgian endive – purchase heads that are pale white or cream colored with little green as possible (can done with green kale if no endive is available)

Directions:

Panfry shallots and garlic in olive oil. Toss in the endive (or kale), and toss to roast lightly. Serve into a large bowl and toss with all other ingredients. I think I need to use the word toss one more time in this paragraph.
Yum!


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