Salad
4 servings
25 minutes
0 minutes
Chef Joanne Weir
2 medium Organic Oranges, seedless
2 tablespoons Orange Juice
2 tablespoons Olive Oil
1 tablespoons White Wine Vinegar
2 teaspoons Walnut or Olive Oil
1/2 teaspoon Orange Peel, grated
4 medium Belgian Endive, heads separated into leaves
1 large Arugula, bunch ends trimmed
1/2 cups Walnuts, toasted and chopped
Using a sharp knife, cut away all peel and white pith from the oranges. Cut oranges crosswise into 1/4 inch thick slices.
Cut each slice in half and set aside. Whisk juice, olive oil, vinegar, walnut oil and orange peel in medium bowl to blend. Season with salt and pepper.
Combine endive, arugula and orange slices in a large bowl. Add vinaigrette and toss to coat. Sprinkle with toasted walnuts.
