Ingredients:

Salad:
2 bulbs Belgian endive
1 Mandarin orange
1/2 cup toasted slivered almonds
1 firm ripe Bartlett pear, peeled and thinly sliced
Salt/freshly ground pepper to taste

Vinaigrette:
2 Tbsp. Black Currant Balsamic Vinegar
2 Tbsp. Blood Orange Olive Oil
2 Tbsp. fresh cilantro, roughly chopped
1 clove garlic, finely diced
Blend well to combine

Instructions:

Preheat oven to 375 degrees. Toast almonds in oven for 2-3 minutes till lightly browned – watch carefully to not burn.  Set aside to cool.  Cut core off bottom endive bulbs.  Separate, wash and dry leaves.  Place in bowl.  Peel orange and separate sections, discarding membranes.  Add to endive.  Add pear slices.  Salt and pepper to taste.  Toss lightly with vinaigrette (don’t saturate).  Sprinkle almonds on top and serve.  Serves 4 as side dish and 2 as main course.

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