V Escarole and Burnt Orange Salad
From Eatingwell.com; serves 6. Ready in about 45 minutes but 20 minutes are inactive time.
1 sprig fresh rosemary
2 Tablespoons honey
1/4 cup extra-virgin olive oil
1 1/2 Tablespoons cider vinegar
1 Tablespoon fresh orange juice
1 Tablespoon minced shallot(or onion)
1/4 teaspoon fine sea salt
2 small oranges, peeled and cut crosswise into 4 thick slices
8 cups torn escarole (about a head)
1/4 cup slivered almonds, toasted
Coarsely crush or chop rosemary and place in a small saucepan. Just pound the rosemary - chopping it up makes it impossible to get out of the cooled honey! Add honey and bring to a boil over medium heat. Remove from heat and let steep for 30 minutes. Meanwhile, whisk oil, vinegar, orange juice, shallot and salt in a large bowl until combined.
Strain the rosemary from the honey and pour the honey into a large cast-iron or nonstick skillet. Bring to a boil over medium-high heat. Add orange slices and cook until they just start to brown, about 3 minutes. Carefully turn the slices over and cook for another 3 minutes. Remove the orange slices to a plate. Whisk the honey and juice from the pan into the dressing in the large bowl.
Add escarole to the dressing and toss well to coat. Serve the salad topped with the oranges and sprinkled with almonds.