Name: Roasted Beetroot (Beet), Blood Orange, Red Witlof (Belgian Endive) and Asparagus with Orange Oil
Yield: Makes 6 servings
Ingredients: 2 cups strained orange juice; 2 1/2 tablespoons lemon juice; grapeseed oil; 2 beetroot (beets); 2 bulbs red whitlof (Belgian Endive) leaves separated, washed and dried; 1 bunch frisee (curly endive) washed and dried; 1 bunch mache leaves (or any other mild soft gourmet salad green); 2 blood oranges, peeled and sliced into rounds; 24 green asparagus spears, peeled and blanched; 2 tablespoons pine nuts, toasted; 1 tablespoon white wine vinegar; 1 tablespoon walnut oil; 4 tablespoons olive oil; salt and freshly ground black pepper

This recipe is from chef Peter Doyle from Cicada in Sydney. "This dish is a play on Maltaise sauce, but in a lighter, fresher version more conducive to our climate."