Serves 8 to 10.

Note: From "Charred & Scruffed" by Adam Perry Lang.

For vinaigrette:

• 3 tbsp. champagne vinegar

• 1 tbsp. finely chopped fresh shallot

• 1 tbsp. crème fraîche or Greek yogurt

• Sea salt or kosher salt and freshly ground black pepper, to taste

• 3 tbsp. extra virgin olive oil

For salad:

• 1/4 c. sugar

• 4 to 5 oranges, peel and all white pith removed, cut in half

• 1/4 c. fresh marjoram leaves

• 6 to 8 Belgian endives, cut lengthwise in half, cored and cut diagonally into 1-in.-wide pieces

• 2 tbsp. fresh chives, cut into 1/2-in. pieces

• Seeds from 2 pomegranates


In a small bowl, whisk together vinegar, shallot, crème fraîche (or Greek yogurt), salt and pepper and olive oil, and reserve.

Spread sugar on a large plate and place oranges, flat side down, on sugar.

Heat a large cast-iron pan over high heat until it just starts to smoke. Place oranges, sugar side down, on hot pan and cook until cut surface of oranges are deeply caramelized, about 2 minutes. Transfer oranges, cut side up, to a platter and sprinkle with marjoram. Set aside.

In a large bowl, toss endive with just enough vinaigrette to coat lightly. Transfer endive to a platter, arrange caramelized oranges around endive, sprinkle with chives and pomegranate seeds, and serve.

Nutrition information per each of 10 servings:

Calories 140 Fat 5 g Sodium 13 mg

Carbohydrates 24 g Saturated fat 1 g Calcium 56 mg

Protein 2 g Cholesterol 2 mg Dietary fiber 5 g

Diabetic exchanges per serving: 1 fruit, 1/2 other carb, 1 fat.