A light, elegant salad that pairs the crisp bitterness of endive with the bright, floral sweetness of blood orange and the creamy tang of Gorgonzola. A simple blood orange vinaigrette ties the flavors together, making this an ideal lunch, starter, or a refined side for a dinner party.
Yesterday I had the honor of being the godmother to my niece, Mia Rose. After the church ceremony we enjoyed a reception dinner, complete with indulgent dishes and a beautiful, homemade cake that my aunt made. I always love a balance of celebration and fresh, light food—so after an early morning run I stopped at the market and found these gorgeous blood oranges. Their color and flavor are so special that I built today’s lunch around them.
The salad is fast to assemble (about 15 minutes), visually striking, and easy to scale. If you don’t have Gorgonzola, creamy goat cheese makes a lovely substitute. You can also swap blood oranges for raspberries or strawberries for a different fruity note.
Blood Orange Endive Salad
Summary: A crisp endive salad with blood orange segments and crumbled Gorgonzola, finished with a fresh blood orange vinaigrette.
Total time: 15 mins
Yield: 1 serving
Nutrition (per serving): Calories: 256 kcal; Carbohydrates: 40.5 g; Protein: 10 g; Fat: 8.5 g; Fiber: 23 g; Sodium: 246.5 mg; Sugar: 16 g.
Ingredients
- 1 head endive
- 1 blood orange
- 1 tbsp crumbled Gorgonzola (or goat cheese)
For the vinaigrette
- 1 tbsp fresh squeezed blood orange juice
- 1 tsp extra virgin olive oil
- 1/2 tsp white balsamic vinegar
- Salt and freshly ground black pepper, to taste
Instructions
- Start by peeling the blood orange and segmenting it. Remove as much of the membrane as you can so the segments are clean and juicy.
- Remove the outer, larger leaves of the endive and arrange them like a fan on a plate to form a decorative base.
- Chop the smaller inner leaves and pile them in the center of the plate to create texture and volume.
- Scatter the blood orange segments across the endive and sprinkle the crumbled Gorgonzola on top.
- Whisk together the blood orange juice, olive oil, and white balsamic until well combined. Season with salt and fresh pepper to taste. Drizzle the vinaigrette evenly over the salad just before serving.
Tips & Variations
- Goat cheese is a delicious, milder alternative to Gorgonzola if you prefer less pungency.
- If blood oranges aren’t available, use navel oranges and add a few raspberries or sliced strawberries for a similar pop of color and sweet-acid balance.
- To make this for more people, multiply the ingredients and toss the leaves, fruit, and cheese together in a large bowl; dress just before serving to keep the endive crisp.
- For extra crunch, toast a small handful of walnuts or almonds and sprinkle over each salad.
Storage
This salad is best eaten fresh. If you need to prepare elements ahead, segment the blood orange and store it in an airtight container in the refrigerator for up to 24 hours. Keep the vinaigrette separate and dress the salad just before serving so the endive stays crisp.
Serving Suggestions
Serve the Blood Orange Endive Salad as a light lunch, a first course, or alongside grilled fish or roasted chicken. Its bright flavors also make it a refreshing complement to richer dishes.
Last Step:
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