Belgian Endive and Orange Salad with Mango Vinaigrette

Description
The mango vinaigrette is also good as a marinade with broiled or baked chicken, or brushed on a bruschetta for a different first course or hors d'oeuvre.

Mango Vinaigrette

 * 1½ tsp white wine vinegar
 * 2 tbsp fresh lime juice
 * 1 cup diced mango
 * 1 tbsp honey
 * ½ tsp freshly ground black pepper
 * ⅛ tsp ground cayenne pepper
 * ⅛ tsp salt

Salad

 * 1 head purple kale, washed
 * 4 Belgian endive, washed
 * 2 large seedless oranges, peel and section
 * ½ cup pecan halves

Mango Vinaigrette

 * 1) Place all the vinaigrette ingredients in a blender and blend until smooth.
 * 2) Let stand at room temperature while you prepare the salad.

Salad

 * 1) Place a couple of leaves of kale on each of 4 individual salad plates.
 * 2) Equally divide the Endive and oranges on each plate, sprinkle pecans on top, and add a spoonful of mango vinaigrette.