Grilled Belgian Endive with Orange Salad

Servings: 4
Prep time: 15
Cooking time: 10
  1. level teaspoon of zest from the oranges, then in a small bowl stir long with 2 tablespoons of olive oil and freshly ground with plenty of coriander.
  2. Peel the heads of Belgian endive, cut them in half lengthwise and pat dry. Grill then on a very hot plate for a few minutes on both sides.
  3. Transfer the endives in a pan, season it with a pinch of salt and aromatic oil, cover and let flavor or keeping it warm in the oven at a temperature of 100 ° C.
  4. Peel the red oranges, cut into small enough cubes and season with a pinch of salt and pepper.
  5. Roll the valeriana salad, already peeled and washed with care, in the bottom of 4 dinner dishes, aranging in the middle f the Belgian endive and surround with orange cubes.
  6. Finely chop the nuts, sprinkle on the endive salad and serve the salad still warm.