2 heads of Belgian endive
1 Lb. spring greens cleaned
2 Tbsp. fresh Italian Parsley
1/2 cup roasted pecans
1 Tbsp. unsalted butter
4 oz. Roquefort cheese, coarsely crumbled
2 large oranges
Roast pecans in butter until golden.
Cut the peel from the oranges and remove each section without the membrane and set aside.
Rinse endive, and separated leaves and pat dry.
Cut leaves lengthwise into julienne strips and add to fresh spring greens.
Add the pecans, parsley, and cheese to the endive mixture.
Add the oranges sections just before serving.
1/4 cup white wine vinegar
1/3 cup canola oil
1/3 cup olive oil
4 tsp. sugar
1/2 tsp dry mustard
1/2 tsp. salt
2 tsp. fresh lemon juice
2 Tbsp. tangerine juice
Combine vinegar,sugar, mustard and salt in a blender.
With the machine running, gradually add lemon juice, tangerine juice and oil.