Arugula Endive, and Orange Salad

• 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

1. In a small bowl or jar, whisk or shake orange juice, vinegar, mustard, and oil until thickened and combined; season with salt and pepper.
2. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
3. In a large bowl, combine arugula, endive, and oranges; toss with dressing.
4. Serve immediately.
5. Slice off both ends of an orange.
6. Following the curve of the fruit, cut away peel and white pith.
7. Cut orange into quarters lengthwise, then, working over a bowl to catch the juice, slice sections thinly crosswise.
8. Remove and discard seeds.
9. (Per Serving)
10. Calories: 82
11. Fat: 4.3g (0.6g Saturated Fat)
12. Protein: 3.4g
13. Carbohydrates: 9.9g
14. Fiber: 4g

oranges, redwine vinegar, wholegrain mustard, olive oil, salt, arugula, endive

Taken from www.epicurious.com/recipes/food/views/arugula-endive-and-orange-salad-387478 (may not work)