Belgian Endive and Orange Salad with Mango Vinaigrette

Description
This salad is a marvelous accompaniment for shrimp dishes. I like to serve it with Shrimp Sauteed with Jalapeno and Tequila. Its also nice as a first course for a light beef dinner or with grilled fish.

Ingredients
FOR THE MANGO VINAIGRETTE:


 * 1 1/2	tsp	white wine vinegar
 * 2 tbl	fresh lime juice
 * 1 cup	diced mango
 * 1 tbl	honey
 * 1/2 tsp freshly ground black pepper
 * 1/8 tsp ground cayenne pepper
 * 1/8 tsp salt

FOR THE SALAD:


 * 1 head purple kale, washed
 * 4 x	Belgian endive, washed
 * 2 lrg	seedless oranges, peel and section
 * 1/2 cup pecan halves

Directions
To make the vinaigrette:

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

To make the salad:

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

SERVING SUGGESTIONS: 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.