Endive and Escarole Salad with Mustard-Orange Vinaigrette

from Gourmet Magazine, December 2008
recommended by Jeanne Milligan

serves 8

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
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Grate 1 teaspoon of zest from 1 orange and reserve.

Cut peel, including white pith, from oranges with a sharp knife. Cut segments free from membranes into a bowl. Squeeze 1 tablespoon of juice from membranes into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, salt and pepper until emulsified. Add escarole, endive and orange segments to vinaigrette and gently toss.

Escarole can be washed and dried 1 day ahead and chilled, layered between paper towels in a sealable bag. Orange segments can be cut and vinaigrette can be made 1 day ahead and chilled separately. Whisk vinaigrette before using.

For a change, we like using escarole more often now for a salad. Simple but usually very successful.