ARUGULA ENDIVE, AND ORANGE SALAD

Arugula Endive, and Orange Salad image

Yield serves 8

Number Of Ingredients 7

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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

Steps:

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.
preparing the oranges
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.
nutrition information
(Per Serving)
Calories: 82
Fat: 4.3g (0.6g Saturated Fat)
Protein: 3.4g
Carbohydrates: 9.9g
Fiber: 4g