Endive, Lamb's-Quarters and Orange Salad
Ready In: 20 mins
Serves: 4
Ingredients
- 5 medium oranges (about 3 pounds)
- 2 tablespoons tarragon vinegar
- 1 tablespoon lemon juice (fresh is best)
- 2 1⁄2 teaspoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper, freshly ground
- 4 cups Belgian endive, diagonally sliced in 1-inch slice (about 3 heads)
- 2 cups lambsquarters, trimmed and tightly packed
Directions
- Use a vegetable peeler to remove rind from 2 oranges; cut rind into thin strips.
- Cook rind in boiling water 1 minute; drain and set aside.
- Peel and section all oranges.
- Set the sections aside.
- Combine vinegar and next 6 ingredients, stirring with a wire whisk.
- Arrange 1 cup endive and 1/2 cup lamb's-quarters on each of 4 salad plates.
- Top each salad with 1/2 cup orange sections and orange rind strips.
- Drizzle each salad with 1 tablespoon vinegar mixture, and serve immediately.
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