
Endive, Romaine, and Orange Salad for Two
['3 Tbsp. extra-virgin olive oil', '2 Tbsp. fresh orange juice', '4 tsp. sherry vinegar', '1/4 tsp. kosher salt', '1 tsp. coarsely ground black pepper, divided', '1 orange, preferably Cara Cara, cut into segments', '1 small head of purple or white endive, leaves separated', '1 small romaine heart, leaves separated', '1/4 cup parsley leaves with tender stems', '"1/2 ounce Gouda', 'preferably goats milk', 'grated (about 1/4 cup)"']

Whisk oil, orange juice, vinegar, salt, and 1/2 tsp. pepper in a large bowl. Add orange segments, endive, romaine, and parsley and toss with your hands until well coated. Using your hands, lift salad from bowl and transfer to a platter, leaving excess dressing behind. Top with Gouda and remaining 3/4 tsp. pepper.
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