Recipe for Belgian Endive and Orange Salad with Mango Vinaigrette 
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Yield:
4
Ingredients:
Amount Ingredient
FOR THE MANGO VINAIGRETTE ----------------
1/2 tsp white wine vinegar
2 tbl fresh lime juice
1 cup diced mango
1 tbl honey
1/2 tsp freshly ground black pepper
1/8 tsp ground cayenne pepper
1/8 tsp salt
----------------- FOR THE SALAD ----------------
1 head purple kale, washed
4 x Belgian endive, washed
2 lrg seedless oranges, peel and section
Instructions:
Instructions: To make the vinaigrette:
Place all the vinaigrette ingredients in a blender and blend until smooth.

Let stand at room temperature while you prepare the salad.

To make the salad:
Place a couple of leaves of kale on each of 4 individual salad plates.

Equally divide the endive and oranges on each plate, sprinkle pecans on top, and add a spoonful of mango vinaigrette.

Dressing yield: Approx. 1 1/4 cups

SERVING SUGGESTIONS: This is a marvelous accompaniment for shrimp dishes.

I like to serve it with Shrimp Sauteed with Jalapeno and Tequila (page 198). Its also nice as a first course for a light beef dinner or with grilled fish.

The mango vinaigrette is also good as a marinade with broiled or baked chicken, or brushed on a bruschetta for a different first course or hors doeuvre.

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