Ingredients
3 tablespoons fresh orange juice
2 tablespoons red-wine vinegar
1 tablespoon grainy mustard
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds (3 to 4 bunches) arugula, washed well
1 pound (4 to 6 heads) Belgian endive, sliced crosswise 1/2 inch thick
2 navel oranges, peeled, quartered, and sliced
Preparation
In a small bowl or jar, whisk or shake orange juice, vinegar, mustard, and oil until thickened and combined; season with salt and pepper. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
In a large bowl, combine arugula, endive, and oranges; toss with dressing. Serve immediately.
