Endive-Citrus Slaw

• 3/4 pounds Red Or White Endive
• 1-1/2 Tablespoon Lemon Juice
• 1 Tablespoon Olive Oil
• 1/2 Tablespoons Honey, More Or Less To Taste
• 1 teaspoon Lemon Zest
• 1/4 teaspoons Coarse Salt
• 1 pinch Black Pepper
• 1 whole Navel Orange, Peeled, Halved, And Thinly Sliced
• 4 whole Scallions, White And Green Parts, Thinly Sliced On A Diagonal
• 2 Tablespoons Dried Cherries (or Any Dried Fruit You Like), Coarsely Chopped

1. Trim the bottom off each endive, and then cut each in half lengthwise, cutting out the core the same way you would with a head of cabbage. Thinly cut each endive crosswise into about 1/8-inch thick slices.
2. Whisk together the lemon juice, olive oil, honey, lemon zest, salt, and pepper in a medium-sized bowl. Gently toss the endive and all remaining ingredients in the dressing. Serve.

red, lemon juice, olive oil, honey, lemon zest, ubc, black pepper, orange, scallions, cherries

Taken from tastykitchen.com/recipes/salads/endive-citrus-slaw/ (may not work)