Source: Bon Appétit, August 2003
adapted by http://theresalwaysthyme.blogspot.com
2 tablespoons orange juice (use the fresh juice from the leftover orange that you sectioned for the salad, just squeeze it!)
2 tablespoons white wine vinegar
2 teaspoons grated orange peel
1/4 teaspoon salt
freshly ground pepper, to taste
2 tablespoons olive oil
2 large navel oranges
8 cups mixed greens (I used romaine and baby arugula)
1 medium head of Belgian endive, halved lengthwise, cut lengthwise into thin strips (I used fennel because I didn't have the endive on hand)
walnuts (optional) toasted or not
Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil; and some freshly ground pepper.
Using a small knife, cut off the peel and the white pith from oranges. Working over a large bowl, cut between the membranes to release the orange segments into bowl. Add the greens and endive (or fennel or both, if you like) to the bowl with the oranges. Drizzle dressing over the salad and toss to coat. Check seasoning. Mix in some walnuts!