Endive Salad With Oranges and Goat Cheese

endive-orange-goat-cheese Yunhee Kim


  • Vinaigrette
  • 1 cup extra-virgin olive oil, preferably Spanish
  • 1 whole garlic head, top sliced off
  • 1/4 cup sherry vinegar
  • 1 1/2 tablespoons chopped shallot
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Salad
  • 20 Belgian endive leaves
  • 40 orange sections (4 oranges)
  • 2 ounces goat cheese
  • 2 ounces sliced Marcona almonds
  • Minced chives


1. Preheat oven to 400°. Place olive oil in a small roasting pan with garlic. Bake 30–35 minutes or until garlic cloves feel soft.

2. Remove from oven, and separate cloves; squeeze to extract garlic pulp. Discard skins. Process garlic cloves, vinegar, shallot, salt, and pepper in a blender until smooth.

3. On each of 4 plates, place 5 endive leaves in a pinwheel pattern. Add 2–3 orange segments to each leaf of endive. Crumble a little goat cheese over each, and top with a few almond slices. Drizzle with about 1 tablespoon of the roasted-garlic vinaigrette (you'll have extra), and garnish with minced chives.

  • Prep Time:
  • Total Time:

  • This elegant salad recipe features endive leaves topped with fresh oranges, goat cheese, and a roasted garlic vinaigrette.
  • Yield: Makes 4 servings (serving size: 1 salad and 2 teaspoons dressing)

Nutritional Information

Calories per serving: 305
Fat per serving: 18g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 10g
Polyunsaturated fat per serving: 3g
Protein per serving: 11g
Carbohydrate per serving: 32g
Fiber per serving: 15g
Cholesterol per serving: 7mg
Iron per serving: 4mg
Sodium per serving: 132mg
Calcium per serving: 291mg

This Recipe Is

José Andrés