Endive and Jicama Salad with Orange-Pine Nut Vinaigrette

• 4 large navel oranges
• 8 tablespoons pine nuts, toasted
• 1/4 cup peanut oil
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons grated orange peel
• 4 large heads Belgian endive (about 9 ounces total), each cut lengthwise into 8 wedges
• 4 fresh Anaheim chilies, halved lengthwise, seeded, thinly sliced crosswise
• 2 1/2 cups matchstick-size strips peeled jicama (about 12 ounces)
• 6 tablespoons crumbled Gorgonzola cheese (about 1 1/2 ounces)
• 1/4 cup (packed) fresh cilantro leaves

1. Cut peel and white pith from oranges.
2. Holding oranges over bowl to catch juice and using small sharp knife, cut between membranes to release segments; reserve 3 tablespoons juice.
3. Blend 5 tablespoons pine nuts, oil, vinegar, orange peel and reserved 3 tablespoons orange juice in blender until smooth.
4. Season dressing generously with salt and pepper.
5. Combine endive, chilies, jicama, Gorgonzola, cilantro and orange segments in large bowl.
6. Drizzle dressing over and toss to coat.
7. Sprinkle salad with 3 tablespoons pine nuts and serve.

oranges, pine nuts, peanut oil, rice vinegar, endive, anaheim chilies, matchstick, gorgonzola cheese, cilantro

Taken from www.epicurious.com/recipes/food/views/endive-and-jicama-salad-with-orange-pine-nut-vinaigrette-4384 (may not work)