Title: Belgian Endive, Tangelo & Cranberry Salad
Categories: Salad
Yield: 8 Servings

3	lg	Belgian endive
6	sm	Tangelos or md tangerines
1/2	c	Raspberry jelly
1/4	c	White wine vinegar
1 1/2	c	Fresh or frozen cranberries

Trim ends from endive. Rinse and separate into leaves. Trim leaves to make them approximately equal length, 3 to 4 inches. To crisp leaves, wrap separately in towels, enclose in plastic bags and chill at least 30 minutes or up to a day.

Grate enough peel from tangelos to make 2 tb and set aside. Cut off and discard remaining peel and white membranes from all tangelos. Separate into segments.

In a 1 to 2 quart pan over medium-high heat, stir peel, jelly, vinegar and cranberries until berries begin to pop, about 5 mintues. Use luke warm or cold. If making ahead, chill tangelos and jelly dressing separately, airtight, up to 1 day.

Arrange endive spoke-fashion on 8 salad plates. Put tangelos in the center. Spoon dressing over salads.

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