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Vegan

Endive & Escarole Salad with Mustard-Orange Vinaigrette
Ingredients
The mixture of sweet citrus and bitter greens will delight your taste buds. This salad relies on using all parts of an orange—zest, juice, and flesh—to get the most flavor from your fruit.
2 navel oranges
2 tsp. red wine vinegar
3 Tbsp. olive oil
2 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
1 head escarole, torn
4 Belgian endives, chopped
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Endive & Escarole Salad with Mustard-Orange Vinaigrette

Endive & Escarole Salad with Mustard-Orange Vinaigrette

Endive & Escarole Salad with Mustard-Orange Vinaigrette
Three Stars Guiding Stars
  • Servings:8 (144 g)
  • Prep Time:20 minutes
  • Cook Time:0 minutes
directions
1. Grate 1 teaspoon zest from 1 orange and reserve.
2. Remove peel and pith from oranges. Cut segments into a bowl.
3. Squeeze 1 tablespoon juice from navel oranges into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, salt, and pepper.
4. Toss escarole, endive, and orange segments with dressing to serve.
 
 
 
 
 
 
 
 
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