Roasted Onion Endive And Orange Salad Food

ENDIVE, ORANGE AND ROQUEFORT SALAD

Steps:

• In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
• Cut the heads 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 large 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 membranes. Sprinkle with salt and serve.

ENDIVE, ROMAINE, AND ORANGE SALAD FOR TWO

Steps:

• Whisk oil, orange juice, vinegar, salt, and 1/2 tsp. pepper in a large bowl. Add orange segments, endive, romaine, and parsley and toss with your hands until well coated. Using your hands, lift salad from bowl and transfer to a platter, leaving excess dressing behind. Top with Gouda and remaining 3/4 tsp. pepper.

ROASTED ONIONS

Steps:

• Adjust oven rack to lowest position; heat to 425 degrees.
• Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
• Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.

WATERCRESS, ENDIVE AND ORANGE SALAD

Steps:

• Trim off and discard the stems of the watercress and the endives. Cut the endives into 2-inch lengths.
• To make the dressing, put the mustard in a salad bowl. Add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper. Add the chopped onion. Blend well.
• Add the watercress, endive, orange slices and parsley and toss well. Serve.