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Endive and Escarole Salad with Mustard-Orange Vinaigrette


Endive and Escarole Salad with Mustard-Orange Vinaigrette Recipe

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
Directions:
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Rank

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