Braised Endives With Orange And Toasted Almonds

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 3 tablespoons extra virgin olive oil
• 6 endives, ends trimmed, halved lengthwise
• 2 tablespoons sherry vinegar or 2 tablespoons apple cider vinegar
• salt
• 1 teaspoon finely chopped mint
• 2 tablespoons toasted almonds, slivered or chopped
• 1 navel orange
• 4 tablespoons ricotta cheese
• 2 teaspoons hazelnut oil (optional) or 2 teaspoons walnut oil (optional)
• coarse sea salt or fleur de sel

Recipe

• 1 heat 2 t evoo over high heat in a large skillet. when hot, place endives in skillet cut side down and sear until very lightly browned. lower heat to medium-low, add vinegar and salt to taste, cover and braise for 3-5 minutes until endives are tender. transfer contents to a large bowl and toss with remaining evoo, half the mint or chives, and almonds. set aside.
• 2 hold the orange above the bowl while you peel away the skin and pith from top to bottom using a paring knife. cut away sections from between the membranes, then cut sections in half lengthwise to get thin slices.
• 3 arrange the endive mixture on salad plates and pour the juice from the bowl over them. garnish with orange slices and top with remaining herbs.
• 4 if desired: place spoonfuls of ricotta on the plate and atop the salad, and drizzle with hazelnut or walnut oil.
• 5 serve warm or room temperature.