Endive and Escarole Salad with Mustard-Orange Vinaigrette Recipe

Endive and Escarole Salad with Mustard-Orange Vinaigrette Recipe

  • 2 navel oranges
  • 2 teaspoons red-wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 medium head escarole, torn into 2- to 3-inch pieces (12 cups)
  • 4 Belgian endives, leaves separated and halved crosswise
  1. Grate 1 teaspoon zest from 1 orange and reserve.
  2. Cut peel, including white pith, from oranges with a sharp knife. Cut segments free from membranes into a bowl. Squeeze 1 tablespoon juice from membranes into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until emulsified.
  3. Add escarole, endive, and orange segments to vinaigrette and gently toss.
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