Orange And Endive Salad With Maple Chipotle Vinaigrette

• 1/4 cup fresh orange juice
• 2 tablespoons dark amber or Grade B maple syrup
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Sherry vinegar
• 1 tablespoon finely chopped red onion
• 1 teaspoon fresh lemon juice
• 1 teaspoon chopped canned chipotle chile in adobo plus 1 teaspoon adobo sauce
• 1/2 teaspoon salt
• 3 navel oranges
• 4 large Belgian endives, ends trimmed

1. Whisk together orange juice, syrup, oil, vinegar, onion, lemon juice, chipotle with adobo sauce, and salt in a bowl until combined well.
2. Remove peel and any white pith from oranges with a sharp knife. Cut oranges crosswise into 1/4-inch-thick slices. Separate endive leaves and arrange with oranges on a platter, then drizzle with vinaigrette.

orange juice, amber, extravirgin olive oil, sherry vinegar, red onion, lemon juice, chipotle chile, salt, oranges, belgian endives

Taken from www.epicurious.com/recipes/food/views/orange-and-endive-salad-with-maple-chipotle-vinaigrette-233965 (may not work)