Endive Salad with Sprouts, Oranges and Beets
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Preparation steps
1.
Separate endive leaves, rinse, spin dry and pluck into smaller pieces. Cut the beetroot into thin slices. Peel oranges, taking care to remove the white pith. Cut the fruit fillets from the separating membranes. Work over a bowl to save any juice and also squeeze the membranes.
2.
Mix 2 tablespoons of the orange juice with the honey, season with salt and pepper and whisk in the oil in a thin stream. Add herbs and stir. Toss endive with beet slices, orange segments and sprouts. Arrange in bowls and serve drizzled with the vinaigrette.
