Belgian Endive, Orange and Date Salad

Name: Belgian Endive, Orange and Date Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters Belgian endive, sliced cross-wise into circles (about; 2 stalks celery, with the leaves (read *Note below); 1 Tbsp extra virgin olive oil plus 1 teaspoon extra virgin olive oil; 16 fresh mint leaves (fresh only!); 2 teaspoons honey, softened to whisk easier; 6 medjool dates, pitted and slivered (read Tip below); 2 Tbsps freshly squeezed orange juice; 1 teaspoon grated orange zest; 2 valencia oranges, peeled and sectioned (original recipe specified navel oranges); 59 milliliters roasted pistachios (changed from pecans); 118 milliliters radishes, thinly sliced (about; 1 teaspoons rose water, to taste (optional); 4 servings salt & freshly ground black pepper, to taste; 1 Tbsp unseasoned rice vinegar (I used unseasoned brown rice vinegar)

You can never have too many side dish recipes, so give Belgian Endive, Orange and Date Salad Head to the store and pick up valencian oranges, celery, orange juice, and a few other things to make it today. From preparation to the plate, this recipe takes about 20 minutes.