Escarole and Endive Salad with Valencia Oranges and Fig Molasses Vinaigrette recipes

Ingredients

• 1/2 teaspoon finely grated orange zest (use microplane grater)
• 2 tablespoons sherry wine vinegar
• 2 tablespoons fresh orange juice
• 1 tablespoon fig molasses or maple syrup
• 7 tablespoons extra virgin olive oil
• 1/4 teaspoon sea salt
• freshly ground pepper
• 2 small escaroles thoroughly rinsed, spun dry, though stems discarded and leaves torn in 2” pieces
• 2 belgium endives leaves separated and left whole
• 1 small radicchio leaves separated and left whole
• 2 valencia oranges peeled to the flesh and cut crosswise in 1/4” slices
• 1/4 cup blanched almonds

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