ENDIVE AND FRISEE SALAD WITH CITRUS AND BALSAMIC

BY Brandon Hernández
August 22, 2017

Breakfast

Photography by Chris Rov Costa

Ingredients

Dressing

¼ cup balsamic vinegar
2 tablespoons (heaping) finely sliced shallots
1 tablespoon honey
⅓ cup hazelnut oil
Salt and freshly ground black pepper

Salad

3 heads Belgian endive, trimmed, cut crosswise into thin slices
2 heads frisée lettuce, center leaves only, torn into pieces
2 blood oranges or regular oranges, segmented
½ cup hazelnuts, toasted and chopped

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Instructions

Whisk the balsamic vinegar, shallots and honey in a medium bowl to blend. Gradually whisk in the oil. Season vinaigrette to taste with salt and pepper.
Toss the endive and frisée in a large bowl with enough vinaigrette to coat. Season the salad to taste with salt and pepper. Mound the salad onto plates. Surround with the orange segments. Sprinkle with hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately.

Brandon Hernández

Brandon Hernández is an award-winning San Diego-based beer journalist. He has covered the brewing industry for 16 years, contributing thousands of articles to newspapers, magazines, and online outlets, and spent nearly a decade working for craft breweries. He is the founder and executive editor for San Diego Beer News, an on-air correspondent for FOX 5 San Diego, beer-industry contributor for The San Diego Union-Tribune, and food & beverage editor for luxury publication Ranch & Coast Magazine. Follow him on Instagram, Twitter, and Facebook.

Ingredients for

ENDIVE AND FRISEE SALAD WITH CITRUS AND BALSAMIC

Dressing

¼ cup balsamic vinegar
2 tablespoons (heaping) finely sliced shallots
1 tablespoon honey
⅓ cup hazelnut oil
Salt and freshly ground black pepper

Salad

3 heads Belgian endive, trimmed, cut crosswise into thin slices
2 heads frisée lettuce, center leaves only, torn into pieces
2 blood oranges or regular oranges, segmented
½ cup hazelnuts, toasted and chopped

Instructions for

ENDIVE AND FRISEE SALAD WITH CITRUS AND BALSAMIC

Whisk the balsamic vinegar, shallots and honey in a medium bowl to blend. Gradually whisk in the oil. Season vinaigrette to taste with salt and pepper.

Toss the endive and frisée in a large bowl with enough vinaigrette to coat. Season the salad to taste with salt and pepper. Mound the salad onto plates. Surround with the orange segments. Sprinkle with hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately.