Endive Orange & Basil Salad

🧂 Ingredients

• 2-3 endives

  leaves separated and inner core cut into quarters
• 1 large navel orange

  peeled and sliced into circles and semi-circles (make sure to remove any white membrane)
• 1/4 red onion

  Spanish, finely sliced
• 5-6 basil leaves

  thinly sliced (plus a few small ones for garnish)
• 1/2 teaspoon orange zest
• 3 tablespoons olive oil
• Juice of 1/2 lemon
• 1 teaspoon honey
• 1/2 teaspoon sea salt
• Generous pinch of ground black pepper

Instructions

• 1 Wash and prepare the endive leaves and arrange on a large platter or in a salad
  bowl.
• 2 Using a fine grater or a zester, grate about half of the orange peel into a
  small bowl (about 1/2 teaspoon of orange zest) and save for the dressing. Peel
  the orange and slice into thin circles and semi-circles. Arrange the oranges and
  the onion over the endive leaves and top with sliced basil.
• 3 To make the dressing, add olive oil, lemon juice and honey to the bowl with the
  orange zest and whisk together. Pour the dressing over the salad and sprinkle
  evenly with sea salt and pepper. Serve right away. If making ahead of time,
  dress the salad just before service.

Nutrition Info