Roasted Endive With Satsuma Glaze

• 1 cup fresh satsuma orange juice (about 4 satsumas)
• 12 large heads Belgian endive, trimmed (about 2 1/2 pounds)
• 1 1/2 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 tablespoon chopped fresh chives
• 2 teaspoons grated satsuma orange rind
• 4 teaspoons fresh lemon juice
• 1 teaspoon honey
• 1/4 teaspoon ground coriander
• 3 satsuma oranges, peeled and sectioned

1. Preheat oven to 450u0b0.
2. Place satsuma orange juice in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/3 cup (about 14 minutes). Set aside 4 teaspoons reduced juice.
3. Cut endive in half lengthwise. Arrange endive halves in a single layer on a jelly-roll pan coated with 1 1/2 teaspoons oil. Brush endive with 1/4 cup reduced juice; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 450u0b0 for 10 minutes or until golden.
4. Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, reserved 4 teaspoons reduced juice, chives, and next 4 ingredients (through coriander) in a small bowl; stir well with a whisk.
5. Place endive on a platter; top with satsuma sections. Drizzle with glaze.

fresh satsuma orange juice, endive, extravirgin olive oil, salt, freshly ground black pepper, fresh chives, orange rind, lemon juice, honey, ground coriander, satsuma oranges

Taken from www.myrecipes.com/recipe/roasted-endive-with-satsuma-glaze (may not work)