- 2 medium-size seedless oranges
- 2 tablespoons orange juice
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 2 teaspoons walnut oil or olive oil
- 1/2 teaspoon grated orange peel
- 4 medium-size heads Belgian endive, separated into leaves
- 1 large bunch arugula, ends trimmed
- 1/2 cup walnuts, toasted, chopped
- Using sharp knife, cut away all peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices. Cut each slice in half. Set aside.
- Whisk juice, olive oil, vinegar, walnut oil and orange peel in medium bowl to blend. Season with salt and pepper.
- Combine endive, arugula and orange slices in large bowl. Add vinaigrette and toss to coat. Sprinkle with walnuts.