Adapted from:

Photo Credit: An Edible Mosaic


  • ¾ – 1 lb endive (about 3-4 endives)
  • 1½ tablespoons lemon juice
  • 1 tablespoon olive oil
  • ½ tablespoon honey (more or less to taste)
  • 1 teaspoon lemon zest
  • ¼ teaspoon coarse salt
  • 1 pinch black pepper
  • 1 navel orange, peeled, halved, and thinly sliced horizontally
  • 4 green onions, white and green parts, thinly sliced on a diagonal
  • 2 tablespoons dried cherries, cranberries, blueberries, or any dried fruit you like, coarsely chopped


  1. Trim the bottom off each endive, and then cut each in half lengthwise; cut out the core the same way you would with a head of cabbage. Thinly cut each endive cross-wise into about ⅛-inch thick slices.
  2. Whisk together the lemon juice, olive oil, honey, lemon zest, salt, and pepper in a medium-sized bowl (or shake in a small mason jar).
  3. Gently toss the endive and all remaining ingredients in the dressing; serve.