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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Instructions

1. Grate 1 teaspoon zest from 1 orange and reserve.
2. 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 salt, and 1/8 teaspoon pepper until emulsified.
3. Add escarole, endive, and orange segments to vinaigrette and gently toss.