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