Chicory and Citrus Salad with Toasted Almonds

4 servings

Total time: 15 minutes

2 oranges, ideally a mix of different varieties, such as

navel, Cara Cara and blood orange

1⁄4 cup sliced almonds

2 tablespoons extra-virgin olive oil

1 tablespoon white balsamic vinegar (may substitute 1 tablespoon white wine vinegar plus 1 teaspoon honey)

1 tablespoon fresh lemon juice

1 tablespoon minced shallot or sweet onion

1⁄4 teaspoon fine salt

⁄4 teaspoon freshly ground black pepper

1

6 cups lightly packed chicories, such as frisée, escarole or radicchio (torn or left as leaves), thinly sliced endive or a mix

Cut the top and bottom off each orange. Stand an orange on one cut end on a cutting board and, following the curve of the fruit, cut away the skin and white pith. Then, working over a large bowl to catch the juices and orange segments, cut each orange segment away from the membranes. Repeat with the remaining orange. Use a slotted spoon to transfer the orange segments to a separate small bowl. Remove all but 1 tablespoon of the juice from the bowl. Reserve the extra orange juice for another use.

In a dry skillet over medium-high heat, toast the almonds, stirring frequently, until fragrant and golden brown, 3 to 5 minutes. Transfer to a dish and let cool completely.

To the bowl with 1 tablespoon of orange juice, whisk in the oil, balsamic vinegar, lemon juice, shallot, salt and pepper until combined.

When ready to serve, add the chicories to the bowl with the dressing and toss to coat. Top with the orange segments and toasted almonds and serve, or divide the greens among serving plates, then top with the oranges and almonds.

Nutrition (11⁄2 cups salad, 5 orange segments and 1 tablespoon almonds): 128 calories, 9g carbohydrates, 0mg cholesterol, 10g fat, 3g fiber, 3g protein, 1g saturated fat, 161mg sodium, 5g sugar