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Endive and Escarole Salad with Mustard-Orange Vinaigrette
- 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
Directions:View on Epicurious
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