Photo of Endive-citrus salad with walnuts by WW

Endive-citrus salad with walnuts

3
3
3
SmartPoints® value per serving
Total Time
15 min
Prep
15 min
Serves
4
Difficulty
Easy
Salads can be a thing of beauty - like this one. Think about adding more colour by using a combination of red and white endive, often sold packaged together. If you can’t find tarragon, parsley or mint would be a fine substitute. If you are serving vegans at your table it's easy to make it for them by substituting agave or maple syrup for the honey. You can use regular navel oranges and grapefruit in this salad, but consider mixing it up with blood oranges, cara cara oranges, and ruby red grapefruit.

Ingredients

Extra virgin olive oil

1½ tbsp(s)

Cider vinegar

1 tbsp(s)

Fresh tarragon

2 tsp(s), chopped

Honey

1 tsp(s)

Kosher salt

¼ tsp(s)

Black pepper

¼ tsp(s)

Orange(s)

2 medium, navel

Grapefruit(s)

1 large, red or pink

Endive

4 head(s), small, (about 8 oz total), leaves separated

Uncooked red onion(s)

¼ cup(s), chopped, very thinly sliced

Walnut(s)

¼ cup(s), chopped and toasted

Instructions

  1. In small bowl, whisk oil, vinegar, tarragon, honey, salt, and black pepper. Using sharp knife, cut off peel and white pith from oranges and grapefruit and cut between membranes to release segments. Arrange oranges, grapefruit, endive, and onion on platter. Drizzle with dressing and sprinkle with nuts.
  2. Serving size: about 1 cup