Chicory Salad with Oranges and Red Onions

• 1/3 cup red-wine vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 medium red onion, sliced crosswise 1/8 inch thick and separated into rings
• 2 medium navel oranges
• 2 teaspoons whole-grain mustard
• 1 tablespoon low-fat chicken stock or low-sodium fat-free chicken broth
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 lb chicory (curly endive), stems and center ribs discarded and leaves torn into bite-size pieces (10 cups)

1. Bring vinegar, sugar, and 1 teaspoon salt to a boil in a small saucepan, stirring frequently until sugar is dissolved, then remove from heat.
2. Cook onion in a saucepan of boiling salted water until crisp-tender, about 4 minutes, then drain in a colander.
3. Rinse under cold water and drain again.
4. Stir onion into vinegar mixture and marinate 10 minutes.
5. While onion is marinating, cut peel and white pith from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices.
6. Drain onion in a sieve set over a salad bowl, reserving marinade and onion separately.
7. Whisk mustard, stock, remaining 1/2 teaspoon salt, pepper, and oil into marinade.
8. Add chicory, onion, and oranges and toss with dressing.
9. Serve immediately.

redwine vinegar, sugar, salt, red onion, oranges, wholegrain mustard, lowfat chicken, black pepper, olive oil, chicory

Taken from www.epicurious.com/recipes/food/views/chicory-salad-with-oranges-and-red-onions-106076 (may not work)