Recipe courtesy of Jaleo
Edivias Con Brana, Naranjas y Almendras Endives with Oranges, Almonds and Goat Cheese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 592
- Total Fat
- 57
- Saturated Fat
- 14
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 13
- Cholesterol
- 26
- Sodium
- 408
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
1 bunch endive leaves, cored and cleaned
8 tablespoons orange segments
4 tablespoons sliced toasted almonds
8 ounces Spanish goat cheese
2 tablespoons chopped chives
Salt
4 tablespoons Vinagreta de Ajo Tostado, recipe follows
Vinagreta de Ajo Tostado:
1/4 cup garlic cloves
1/4 cup extra-virgin olive oil, plus 1/2 cup
2 tablespoons sherry vinegar
1 tablespoon chopped shallots
Salt and pepper
Directions
- Set leaves on a plate. Add oranges, almonds, cheese, chives and salt. Cover with Vinagreta de Ajo Tostado. Serve.
Vinagreta de Ajo Tostado:
- Preheat the oven to 350 degrees F.
- Roast garlic in 1/4 cup olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly. Transfer to blender. Add sherry vinegar, shallots, salt and freshly ground pepper. Blend. Gradually add remaining 1/2 cup olive oil.