Recipe information
Yield
Makes 6 servings
Ingredients
2 tablespoons orange juice
2 tablespoons white wine vinegar
2 teaspoons grated orange peel
1/4 teaspoon salt
2 tablespoons olive oil
2 large navel oranges
8 cups mixed greens
1 medium head of Belgian endive, halved lengthwise, cut lengthwise into thin strips
Preparation
Step 1
Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil; season to taste with freshly ground pepper.
Step 2
Using small knife, cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release orange segments into bowl. Add greens and endive to bowl with oranges. Drizzle dressing over salad and toss to coat. Season to taste with salt and pepper.
