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!