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