Edivias Con Brana, Naranjas y Almendras Endives with Oranges, Almonds and Goat Cheese
- 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
- 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
- Set leaves on a plate.
- Add oranges, almonds, cheese, chives and salt.
- Cover with Vinagreta de Ajo Tostado.
- Serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- 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.
endive, orange segments, almonds, goat cheese, chives, salt, tostado, garlic, extravirgin olive oil, sherry vinegar, shallots, salt
Taken from www.foodnetwork.com/recipes/edivias-con-brana-naranjas-y-almendras-endives-with-oranges-almonds-and-goat-cheese-recipe.html (may not work)