Radicchio Salad with Oranges and Olives

Ingredients

• 3 oranges
• 2 tablespoons Sherry wine vinegar
• 1/3 cup extra-virgin olive oil
• 2 cups (loosely packed) mâche
• 1 large head of frisée
• halved
• torn into pieces (about 6 cups loosely packed)
• 1 large head of Chioggia
• Tardivo
• or Castelfranco radicchio
• halved
• torn into pieces (about 5 cups loosely packed)
• 1/2 medium red onion
• thinly sliced (about 2 cups)
• 1/2 cup Kalamata olives
• pitted
• halved
• 4 ounces feta cheese
• crumbled

Instructions

1. 1

   Cut peel and white pith from oranges.

2. 2

   Working over small bowl and using small sharp knife, cut between membranes to release segments.

3. 3

   Squeeze membranes to release juice.

4. 4

   Combine 1/4 cup orange juice and vinegar in small bowl (reserve remaining juice for another use).

5. 5

   Whisk in olive oil.

6. 6

   Season with salt and pepper.

7. 7

   Toss mâche, frisée, and radicchio in large bowl.

8. 8

   Add orange segments, sliced red onion, and Kalamata olives.

9. 9

   Drizzle orange dressing over salad and toss well to coat.

10. 10

    Sprinkle with crumbled feta cheese and serve.