endive-and-escarole-salad-with-mustard-orange-vinaigrette-350931.json

{
    "directions": [
        "Grate 1 teaspoon zest from 1 orange and reserve.",
        "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.",
        "Add escarole, endive, and orange segments to vinaigrette and gently toss."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Mustard",
        "Side",
        "Hanukkah",
        "Vegetarian",
        "Quick & Easy",
        "Orange",
        "Healthy",
        "Endive",
        "Escarole",
        "Gourmet",
        "Sugar Conscious",
        "Vegan",
        "Pescatarian",
        "Paleo",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Endive and Escarole Salad with Mustard-Orange Vinaigrette",
    "url": "http://www.epicurious.com/recipes/food/views/endive-and-escarole-salad-with-mustard-orange-vinaigrette-350931"
}