3/4 cup ready made raspberry vinaigrette, divided
2 large navel oranges, peeled and sectioned
2 roasted beets, cooled and julienne cut
4 tablespoons pine nuts – toasted
4 cups chopped romaine lettuce
Combine endive and 1/4 cup vinaigrette; toss to coat. Place 1 cup romaine lettuce on each 4 salad plates. Divide orange sections and beets evenly among salads. Drizzle remaining 1/2 cup vinaigrette evenly over salads. Sprinkle evenly with pine nuts. Serve immediately. Serves 4.