Endive, Lamb's-Quarters and Orange Salad

• 5 medium oranges (about 3 pounds)
• 2 tablespoons tarragon vinegar
• 1 tablespoon lemon juice (fresh is best)
• 2 12 teaspoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 18 teaspoon salt
• 18 teaspoon pepper, freshly ground
• 4 cups Belgian endive, diagonally sliced in 1-inch slice (about 3 heads)
• 2 cups lambsquarters, trimmed and tightly packed

1. Use a vegetable peeler to remove rind from 2 oranges; cut rind into thin strips.
2. Cook rind in boiling water 1 minute; drain and set aside.
3. Peel and section all oranges.
4. Set the sections aside.
5. Combine vinegar and next 6 ingredients, stirring with a wire whisk.
6. Arrange 1 cup endive and 1/2 cup lamb's-quarters on each of 4 salad plates.
7. Top each salad with 1/2 cup orange sections and orange rind strips.
8. Drizzle each salad with 1 tablespoon vinegar mixture, and serve immediately.

oranges, tarragon vinegar, lemon juice, olive oil, mustard, honey, salt, pepper, endive, lambsquarters

Taken from www.food.com/recipe/endive-lambs-quarters-and-orange-salad-419310 (may not work)