Endive, Lamb's-quarters And Orange Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 use a vegetable peeler to remove rind from 2 oranges; cut rind into thin strips.
• 2 cook rind in boiling water 1 minute; drain and set aside.
• 3 peel and section all oranges.
• 4 set the sections aside.
• 5 combine vinegar and next 6 ingredients, stirring with a wire whisk.
• 6 arrange 1 cup endive and 1/2 cup lamb's-quarters on each of 4 salad plates.
• 7 top each salad with 1/2 cup orange sections and orange rind strips.
• 8 drizzle each salad with 1 tablespoon vinegar mixture, and serve immediately.