Belgian Endive and Orange Salad with Mango Vinaigrette

Recipe Description

The mango vinaigrette is also good as a marinade with broiled or baked chicken, or brushed on a bruschetta for a different first course or hors d'oeuvre.


  • 1½ tsp white wine vinegar
  • 2 tbsp fresh lime juice
  • 1 cup diced mango
  • 1 tbsp honey
  • ½ tsp freshly ground black pepper
  • ? tsp ground cayenne pepper
  • ? tsp salt
  • ==
  • 1 head purple kale, washed
  • 4 Belgian endive, washed
  • 2 large seedless oranges, peel and section
  • ½ cup pecan halves


  1. Place all the vinaigrette ingredients in a blender and blend until smooth.
  2. Let stand at room temperature while you prepare the salad.
  3. ==
  4. Place a couple of leaves of kale on each of 4 individual salad plates.
  5. Equally divide the Endive and oranges on each plate, sprinkle pecans on top, and add a spoonful of mango vinaigrette.
This article uses material from the "Belgian Endive and Orange Salad with Mango Vinaigrette" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License