Grilled Fennel and Endive with Orange Vinaigrette

Food Service Search Staff

INGREDIENTS:6 bulbs Ocean Mist fennel bulbs, trimmed and cut into quarters lengthwise, reserve fronds for garnish
12 CVS California Endives™
1 ½ cups fresh orange juice
3/4 cup orange marmalade
6 Tbsp. extra virgin olive oil
3 Tbsp. white wine vinegar
4 garlic cloves, minced
to taste, salt and pepper
12 orange slices, with skin on, for garnish DIRECTIONS:In steamer basket over simmering water, place fennel and endive. Steam 3 minutes. Place in non-reactive bowl. Let cool.

Blend juice, marmalade, oil, vinegar and garlic. Season to taste with salt and pepper. Pour 2 cups of vinaigrette over fennel and endive. Marinate at least 15 minutes. Grill 4 inches above heat source 5-10 minutes, or until crisp-tender, turning once during cooking. Place on platter cut side up. Drizzle with remaining vinaigrette. Cut orange slices in half. Garnish platter with orange slices and reserved fennel fronds. SERVINGS:12 servings From: PHOTO CREDIT:Photo Credit: OCEAN MIST FARMS, CVS CALIFORNIA ENDIVE(t