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Arugula and Endive Salad with Oranges

Everyday Food, November 2004 http://www.marthastewart.com/853245/arugula-and-endive-salad-oranges
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  • Prep Time 20 minutes
  • Total Time 20 minutes
  • Yield Serves 8

Ingredients

    • 3 tablespoons fresh orange juice
    • 2 tablespoons red-wine vinegar
    • 1 tablespoon grainy mustard
    • 2 tablespoons olive oil
    • Coarse salt and ground pepper
    • 1 1/2 pounds (3 to 4 bunches) arugula, washed well
    • 1 pound (4 to 6 heads) Belgian endive, sliced crosswise 1/2 inch thick
    • 2 navel oranges, peeled, quartered, and sliced

Directions

  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. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
  2. In a large bowl, combine arugula, endive, and oranges; toss with dressing. Serve immediately.

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