Joanne Weir's Salad of California Endive, Arugula, Oranges and Walnuts
4 heads California Endive
1 large bunch arugula, ends trimmed
2 medium seedless oranges
2 teaspoons walnut oil
2 tablespoons olive oil
2 tablespoons fresh orange juice
½ teaspoon grated orange zest
1 tablespoon champagne vinegar
Salt and freshly ground pepper
½ cup walnut halves, toasted
Trim 1/2-inch from the stem end of the endive and remove the outer leaves. When no more leaves can be removed, trim another ½-inch from the stem end and continue to remove all the leaves. Place endive in a large salad bowl with the arugula. Cover with a damp towel and refrigerate. Using a sharp knife, cut the tops and bottoms off of the oranges. Cut off all of the white pith so that none remains. Cut the oranges crosswise into ¼-inch thick slices, then cut the slices in half. Set aside. In a small bowl, whisk together the walnut oil, olive oil, orange juice, orange zest, champagne vinegar, and salt and pepper. To serve, toss the endive, arugula, orange sections, and toasted walnuts with the vinaigrette. Serve immediately. Serves 6.
Contributed by Joanne Weir of Weir Cooking.