The peppery flavor of arugula is nice with the slightly bitter endive and sweet orange.
Recipe information
Yield
Serves 6
Ingredients
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
Preparation
Step 1
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.
Step 2
Whisk juice, olive oil, vinegar, walnut oil and orange peel in medium bowl to blend. Season with salt and pepper.
Step 3
Combine endive, arugula and orange slices in large bowl. Add vinaigrette and toss to coat. Sprinkle with walnuts.
