Name: Endive and Escarole Salad with Mustard-Orange Vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: Makes 8 servings
Ingredients: 2 navel oranges; 2 teaspoons red-wine vinegar; 3 tablespoons extra-virgin olive oil; 2 teaspoons Dijon mustard; 1 medium head escarole, torn into 2- to 3-inch pieces (12 cups); 4 Belgian endives, leaves separated and halved crosswise

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Endive and Escarole Salad with Mustard-Orange VinaigretteRoland Bello

A salad of oranges and slightly bitter endive and escarole rounds out the buffet of fried latkes and rich toppings.

Cooks notes:

•Escarole can be washed and dried 1 day ahead and chilled, layered between paper towels in a sealable bag.
•Orange segments can be cut and vinaigrette can be made 1 day ahead and chilled separately. Whisk vinaigrette before using.

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