Arugula Endive, and Orange Salad

Name: Arugula Endive, and Orange Salad
Yield: serves 8
Ingredients: 2 navel oranges, peeled, quartered, and sliced (see below), plus 3 tablespoons fresh orange juice; 2 tablespoons red-wine vinegar; 1 tablespoon whole-grain mustard; 2 tablespoons olive oil; Coarse salt and ground pepper; 1 1/2 pounds arugula (3 to 4 bunches), washed well; 1 pound Belgian endive (4 to 6 heads), sliced crosswise 1/2 inch thick

December 22, 2011

GOOD TO KNOW Citrus fruits are excellent not just for eating out of hand, but also as substantial components of salads, particularly in the winter months, when other fresh produce can be difficult to come by. Here, orange slices are tossed with arugula and endive, and orange juice brightens the dressing.

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