Roasted Beet and Endive Salad with Goat Cheese and Glazed Macadamia Nuts

1. Roasted Beet and Endive Salad with Goat Cheese and Glazed Macadamia Nuts

   1. Start by roasting the beets: Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for about 45-60 minutes, or until tender. Let them cool, peel, and slice into rounds.
   2. Arrange the endive leaves on a serving platter.
   3. Place the roasted beet slices on top of the endive leaves.
   4. Sprinkle crumbled goat cheese over the beets and endive.
   5. Scatter fresh basil leaves over the salad.
   6. Sprinkle the glazed macadamia nuts over the salad.
   7. Garnish with chopped chives and orange zest.

2. Glazed Macadamia Nuts

   1. In a small skillet, toast the macadamia nuts over medium heat until lightly golden, about 2-3 minutes, stirring frequently.
   2. Add honey and a pinch of salt to the skillet, stirring constantly until the nuts are evenly coated and the honey has caramelized, about 2 minutes.
   3. Remove the skillet from heat and transfer the glazed macadamia nuts to a parchment paper-lined tray to cool. Once cooled, roughly chop them.

3. Macadamia Nut Oil Vinaigrette with Orange and Tarragon

   1. In a small bowl, whisk together macadamia nut oil, rice wine vinegar, orange juice, Dijon mustard, honey, minced garlic, and chopped tarragon.
   2. Season the vinaigrette with salt and pepper to taste. Adjust the sweetness or acidity according to your preference.
   3. Drizzle the vinaigrette over the salad just before serving.
   4. Toss gently to coat the salad with the flavorful vinaigrette.