Belgian Endive And Orange Salad With Mango Vinaigrette Recipe

• 1 1/2 tsp white wine vinegar
• 2 Tbsp. fresh lime juice
• 1 c. diced mango
• 1 Tbsp. honey
• 1/2 tsp freshly grnd black pepper
• 1/8 tsp grnd cayenne pepper
• 1/8 tsp salt
• 1 head purple kale, washed
• 4 x Belgian endive, washed
• 2 lrg seedless oranges, peel and section
• 1/2 c. pecan halves

1. To make the vinaigrette:Place all the vinaigrette ingredients in a blender and blend till smooth.
2. Let stand at room temperature while you prepare the salad.
3. To make the salad:Place a couple of leaves of kale on each of 4 individual salad plates.
4. Equally divide the endive and oranges on each plate, sprinkle pecans on top, and add in a spoonful of mango vinaigrette.
5. Dressing yield: Approx.
6. 1 1/4 c.
7. SERVING SUGGESTIONS: This is a marvelous accompaniment for shrimp dishes.
8. I like to serve it with Shrimp Sauteed with Jalapeno and Tequila (page 198).
9. Its also nice as a first course for a light beef dinner or possibly with grilled fish.
10. The mango vinaigrette is also good as a marinade with broiled or possibly baked chicken, or possibly brushed on a bruschetta for a different first course or possibly hors d'oeuvre.

white wine vinegar, lime juice, mango, honey, freshly grnd black pepper, cayenne pepper, salt, purple kale, endive, oranges, pecan halves

Taken from cookeatshare.com/recipes/belgian-endive-and-orange-salad-with-mango-vinaigrette-83310 (may not work)