Endive-Citrus Slaw

Name: Endive-Citrus Slaw
Ingredients: 3/4 pounds Red Or White Endive; 1-1/2 Tablespoon Lemon Juice; 1 Tablespoon Olive Oil; 1/2 Tablespoons Honey, More Or Less To Taste; 1 teaspoon Lemon Zest; 1/4 teaspoons Coarse Salt; 1 pinch Black Pepper; 1 whole Navel Orange, Peeled, Halved, And Thinly Sliced; 4 whole Scallions, White And Green Parts, Thinly Sliced On A Diagonal; 2 Tablespoons Dried Cherries (or Any Dried Fruit You Like), Coarsely Chopped

10 ingredients

2 steps

Ingredients

3/4 pounds Red Or White Endive
1-1/2 Tablespoon Lemon Juice
1 Tablespoon Olive Oil
1/2 Tablespoons Honey, More Or Less To Taste
1 teaspoon Lemon Zest
1/4 teaspoons Coarse Salt
1 pinch Black Pepper
1 whole Navel Orange, Peeled, Halved, And Thinly Sliced
4 whole Scallions, White And Green Parts, Thinly Sliced On A Diagonal
2 Tablespoons Dried Cherries (or Any Dried Fruit You Like), Coarsely Chopped

Directions

1

Trim the bottom off each endive, and then cut each in half lengthwise, cutting out the core the same way you would with a head of cabbage. Thinly cut each endive crosswise into about 1/8-inch thick slices.
2

Whisk together the lemon juice, olive oil, honey, lemon zest, salt, and pepper in a medium-sized bowl. Gently toss the endive and all remaining ingredients in the dressing. Serve.