Spinach and Endive Salad With Frangelico Vinaigrette
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
-
Salad
- 3 cups Baby Spinach, washed and dried
- 1 Belgian endive, cut crosswise into 1/2-inch-3/4-inch-inch strips
- 1 mandarin orange, peeled and cut into segments (canned mandarin okay)
-
Vinaigrette
- 1 tablespoon Frangelico
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 1 pinch salt
- cracked black pepper, to taste
-
Garnish
- 2 tablespoons hazelnuts, toasted and coarsely chopped
directions
- Whisk the vinaigrette ingredients together in a non-reactive bowl and allow to marinate at least 1 hour for best flavor.
- Toss the salad ingredients together gently.
- Arrange on two chilled salad plates.
- Garnish with the toasted hazelnuts.
- Lightly drizzle with the vinaigrette.
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RECIPE SUBMITTED BY
COOKGIRl
United States