Endive and Escarole Salad with Mustard-Orange Vinaigrette
- 2 teaspoons Dijon mustard
- 2 navel oranges
- 2 teaspoons red-wine vinegar
- 1 medium head escarole, torn into 2- to 3-inch pieces
- 4 Belgian endive
- 3 tablespoons extra-virgin olive oil
Grate 1 teaspoon zest from 1 orange and reserve. Cut peel, including white pith, from oranges with a sharp knife. Cut segments free from membranes into a bowl. Squeeze 1 tablespoon juice from membranes into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, 1/4 teaspoon sa...