Blood Orange Endive Salad

Blood Orange Endive Salad

1 brain endive
1 blood orange
1 tbsp crumbled gorgonzola


For the vinaigrette:

1 tbsp clean squeezed blood orange juice
1 tsp additional virgin olive oil
1/2 tsp white balsamic
salt and contemporary pepper to flavor


Recommendations:
Peel the orange and slice into elements.
Remove the outer leaves of the endive and supporter them upon the plate. Chop the staying lesser leaves and level them in just the heart of the plate. Greatest with crumbled cheese.

Blend the vinaigrette elements and whisk; drizzle around salad.