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.

Ingredients

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

Directions

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.