Orange and Endive Salad with Maple Chipotle Vinaigrette

Ingredients for Orange and Endive Salad with Maple Chipotle Vinaigrette

• 60ml fresh orange juice

• 2 tablespoons dark amber or Grade B maple syrup

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon Sherry vinegar

• 1 tablespoon finely chopped red onion

• 1 teaspoon fresh lemon juice

• 1 teaspoon chopped canned chipotle chilli in adobo plus 1 teaspoon adobo sauce

• 1/2 teaspoons salt

• 3 navel oranges

• 4 large Belgian endives, ends trimmed

How to make Orange and Endive Salad with Maple Chipotle Vinaigrette

Whisk together orange juice, syrup, oil, vinegar, onion, lemon juice, chipotle with adobo sauce, and salt in a bowl until combined well.

Remove peel and any white pith from oranges with a sharp knife. Cut oranges crosswise into 1/4-inch-thick slices. Separate endive leaves and arrange with oranges on a platter, then drizzle with vinaigrette.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.