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Export 10 ingredients for grocery delivery
Step 1
Rinse the Belgian endive leaves thoroughly under cold water and pat them dry with a clean kitchen towel. Remove any discolored outer leaves.
Step 2
Using a sharp knife, carefully peel the oranges, grapefruits, and mandarins. Segment the fruits by cutting between the membranes to release the juicy sections. Collect all segments in a bowl.
Step 3
In a dry skillet over medium heat, add the walnuts. Toast them for about 5-7 minutes, stirring frequently until they are golden brown and fragrant. Be careful not to burn them. Remove from heat and let them cool.
Step 4
In a small bowl or a jar with a lid, combine the extra virgin olive oil, freshly squeezed lemon juice, honey, salt, and pepper. Whisk or shake well until all ingredients are thoroughly mixed and emulsified.
Step 5
In a large salad bowl, add the sliced endive, citrus segments, and toasted walnuts. If using, sprinkle the crumbled feta cheese on top.
Step 6
Drizzle the prepared dressing over the salad. Toss gently to combine, ensuring all ingredients are coated without bruising the endive.
Step 7
Add fresh mint or parsley on top for a pop of color and flavor.
Step 8
Serve the Endive Citrus Salad immediately as a refreshing appetizer or side dish. Enjoy!
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