Spinach and Endive Salad With Frangelico Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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From a local restaurant. We successfully duplicated this recipe at home recently! Ingredients:
3 cups baby spinach, washed and dried |
1 belgian endive, cut crosswise into 1/2-inch-3/4-inch-inch strips |
1 mandarin orange, peeled and cut into segments (canned mandarin okay) |
1 tablespoon frangelico |
1 tablespoon olive oil |
2 tablespoons fresh lemon juice |
1 pinch salt |
cracked black pepper, to taste |
2 tablespoons hazelnuts, toasted and coarsely chopped |
Directions:
1. Whisk the vinaigrette ingredients together in a non-reactive bowl and allow to marinate at least 1 hour for best flavor.
2. Toss the salad ingredients together gently.
3. Arrange on two chilled salad plates.
4. Garnish with the toasted hazelnuts.
5. Lightly drizzle with the vinaigrette.
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