Warm Braised Belgian Endive Salad with Blood Orange Vinaigrette

Instructions:

To make the blood orange vinaigrette, bring the Blood Orange Vinegar and the water to a boil in a small saucepan. Once boiling, whisk in the arrowroot-cold water mixture and let boil for 2 minutes, but no longer, whisking occasionally. Remove from the heat and let cool to room temperature.

In a wide-bottomed saucepan, lightly caramelize the carrots, onions, and celery in the white wine. Add the endive halves, cut side down, 1/4 of the blood orange vinaigrette and water to cover. Cover and simmer 15 minutes or until tender. Add the orange slices to the pan, cover and cook for two minutes, just to warm the orange slices. Arrange Belgian endive halves and 4 orange slices on individual plates. Top each with a dollop of herb "cheese". Drizzle with desired amount of the blood orange vinaigrette and sprinkle with the walnuts and freshly ground black pepper.

Save leftover blood orange vinaigrette and "goat cheese" for another use.

To make Herbed "Goat Cheese":
In a food processor, place 18 ounces of the tofu (reserve about 1 cup), the cashews (drained), the lemon juice, miso, yeast and coconut aminos and process until very smooth. Add the remaining tofu and pulse for a few seconds, leaving some texture, similar to fresh goat cheese. Transfer mixture to a bowl and stir in the minced shallot and herbs. Cover and place in a warm spot in your kitchen to "age", 2-4 hours and then refrigerate. Makes about 4 cups. This "cheese" will keep for about one week refrigerated.