Endive Salad with Orange Dressing
Separate the endive leaves from the stalk, rinse and shake dry. Tear the leaves into bite-sized pieces.
Peel the orange, taking care to remove the pith. Separate the segments and collect the escaping juice.
Mix the endive leaves with the orange segments and the green of the parsley in a large bowl.
For the dressing, combine 4 tablespoons of oil with 2 tablespoons of vinegar and the orange juice. Season with salt and pepper and mix into the salad.
Season the salad to taste and serve immediately.