The sweetness of the satsuma glaze provides a lovely counterpoint to the bitterness of the endive. This is a festive holiday side dish.
|1 1⁄2 T||olive oil (divided)|
|1 c||satsuma juice (freshly squeezed - takes about 4 satsumas.)|
|6||heads of endive (trimmed, and halved lengthwise)|
|3⁄4 t||salt (divided)|
|1⁄2 t||pepper (divided)|
|1 T||chives (chopped)|
|4 t||lemon juice (fresh)|
|2 t||satsuma zest|
Preheat oven to 450 degrees. Oil a jellyroll pan. Bring the satsuma orange juice to a boil over medium high heat. Cook until reduced to about 1/3 cup. Save 4 tsp of the juice for later. Arrange the endive in a single layer on the prepared jellyroll pan. Brush each endive with the satsuma juice. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Bake until golden, about 10 minutes. Combine 1 tbsp olive oil, remaining salt and pepper, chives, reserved juice, coriander, honey, lemon juice, and satsuma zest, and whisk thoroughly. Place the roasted endives on a platter, top with the satsuma sections, and drizzle with the glaze. Enjoy!