Belgian Endive, Orange And Date Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil plus 1 teaspoon extra virgin olive oil
• 1 tablespoon unseasoned rice vinegar (i used unseasoned brown rice vinegar)
• 2 tablespoons freshly squeezed orange juice
• 2 teaspoons honey, softened to whisk easier
• 1/2 teaspoon rose water, to taste (optional)
• 1 teaspoon grated orange zest
• salt & freshly ground black pepper, to taste
• 6 radishes, thinly sliced (about 1/2 cup)
• 2 valencia oranges, peeled and sectioned (original recipe specified navel oranges)
• 3 belgian endive, sliced cross-wise into circles (about 1 1/2 cups)
• 2 stalks celery, with the leaves (read *note below)
• 6 medjool dates, pitted and slivered (read tip below)
• 1/4 cup roasted pistachios (changed from pecans)
• 16 fresh mint leaves (fresh only!)

Recipe

• 1 *note: specifically the [inner ] stalks of celery plus the leaves. the celery stalks are thinly sliced on a diagonal.
• 2 tip: to make slicing the medjools easier, run your knife under hot water before slicing.
• 3 for the dressing, whisk all of the ingredients in a small bowl.
• 4 to make individual salad stacks, place radish slices in a circle in the middle of a salad plate.
• 5 then build up as you go, adding oranges slices, endive slices, celery slices and leaves, dates, pistachios (or pecans) and fresh mint leaves. repeat with remaining three dishes.
• 6 drizzle with dressing, and garnish with orange zest, celery leaves and fresh mint.