“This recipe is perfectly served with baked chicken or pork.”

INGREDIENTS

2 medium-size seedless oranges
2 tbsp. orange juice
2 tbsp. olive oil
1 tbsp. white wine vinegar
2 tsp. walnut oil
1/2 tsp. grated orange peel
1 medium-size head Radicchio, torn in bite size pieces
1 large bunch arugula, ends trimmed
1/4 cup walnuts, toasted, chopped

DIRECTIONS

• Cut away all peel and white pith from oranges by using sharp knife.
• Cut oranges crosswise into 1/4-inch-thick slices. Cut each slice in half. Set aside.
• Whisk the juice, olive oil, vinegar, walnut oil and orange peel in medium bowl to blend.
• Season this with salt and pepper.
• Combine endive, arugula and orange slices in large bowl.
• Add vinaigrette and toss to coat.
• Sprinkle with walnuts.