2headsendive(sliced into ½-inch ribbons crosswise)
½cuphalved oil-cured black olives(optional)
Instructions
Peel the oranges and use a small sharp knife to remove the white pith from the entire outside of the orange. Cut the orange crosswise into ¼-inch slices, then cut each of the slices into 4 quarters. Remove any seeds, taking care to leave the pieces intact and in a nice shape.
In a small container or bowl, combine the vinegar, olive oil, shallots, mustard, salt, and pepper.
In a large serving bowl, combine the arugula and endive, along with the olives, if using. Add the dressing and toss to combine. Add the orange pieces and gently toss again to combine.
Notes
If you only can find mature arugula, chop it coarsely, and give the leaves a taste. If they are super peppery, you may want to use a bit less and either increase the amount of endive or add a bit of slivered romaine lettuce to make up the difference and balance out the strong flavor of the arugula leaves.
Endive is somewhat bitter. If you are concerned about the lettuce mix getting a little too powerful for your group, subbing in some slivered romaine is a great way to add salad crunch and volume while taming the intensity of the stronger lettuces.