Recipe: Belgian Endive and Boston Lettuce Salad with Savory Orange Dressing

BELGIAN ENDIVE AND BOSTON LETTUCE SALAD WITH SAVORY ORANGE DRESSING

"Elegant greens arranged in individual servings, this salad is more for "dining" than eating dinner."

4 small Belgian endives 1 head Boston lettuce, rinsed and dried
Savory Orange Dressing (recipe follows)
1/4 cup chopped toasted hazelnuts

Trim and cut the endives in half lengthwise and separate the leaves. Tear the Boston lettuce into bite-sized pieces. Arrange the greens on individual plates. Drizzle the dressing over the greens, and garnish with the hazelnuts.

SAVORY ORANGE DRESSING
Makes about 1/3 cup

"Try this exotic orange dressing with baby beets as well as with endive salad."

1/4 cup canola oil
2 tablespoons orange juice concentrate
1 tablespoon rice wine vinegar
1/4 teaspoon grated orange rind
1/4 teaspoon Worcestershire sauce

Combine all the ingredients in a small, tightly lidded jar. Shake well. The dressing will keep refrigerated for up to 1 week.

Makes 4 servings
Source: Ladle, Leaf and Loaf by Lisa Cowden