This delicious blood orange, endive, and bean salad also includes homemade torn croutons. Print Ingredients TORN CROUTONS 1 cup whole-grain bread, or other sourdough bread, hand torn into ½ -1” pieces ½ tsp garlic, smashed with salt 1 oz extra-virgin olive oil 1 tbsp parmesan, finely grated Salt as needed Black pepper, ground as needed CITRUS VINAIGRETTE 1 cup orange juice 2 tbsp Shallots, minced ¼ cup champagne vinegar ½ cup extra virgin olive oil SALAD 1 cup red kidney beans, cooked, rinsed, drained 1 cup white kidney beans, cooked, rinsed, drained 1 cup navy beans, cooked, rinsed, drained 2 tbsp Lemon juice 2 tbsp extra virgin olive oil 1 cup red or white endive, sliced on bias ¼” thick 1 cup celery, peeled, sliced thin on bias 1 cup fennel, sliced thin ¼ cup green onions, sliced ¼ cup fennel fronds 2 cups blood orange and orange segments, no pith 1 cup arugula Number of Servings : 8 This delicious blood orange, endive, and bean salad also includes homemade torn croutons. Directions For the Torn Croutons: Place the bread on a sheet pan and let sit out overnight to dry. Combine the garlic, olive oil, cheese, salt and pepper in a bowl. Toss with the bread. Preheat a 350°F oven. Place the bread on a baking sheet and bake until crisp and golden brown. For the Vinaigrette: Heat the orange juice in a small saucepan. Reduce by ½. Let cool. Combine the shallots, vinegar, and a pinch of salt in a bowl. Let sit for 10 minutes. Stir in the orange juice reduction and extra virgin olive oil. Season with salt and pepper. For the Salad: Combine the beans in a large bowl. Add the lemon juice, olive oil, salt, and pepper. Gently mix. In a large bowl, combine the endive, celery, fennel, green onions, orange segments, some vinaigrette, salt, and pepper as needed. Gently add in the arugula, beans, and half the croutons. Place on a platter, and garnish with more croutons.