Endive and Escarole Salad with Mustard-Orange Vinaigrette
['2 navel oranges', '2 teaspoons red-wine vinegar', '3 tablespoons extra-virgin olive oil', '2 teaspoons Dijon mustard', '1 medium head escarole, torn into 2- to 3-inch pieces (12 cups)', '4 Belgian endives', 'leaves separated and halved crosswise']
Grate 1 teaspoon zest from 1 orange and reserve.
Cut peel, including white pith, from oranges with a sharp knife. Cut segments free from membranes into a bowl. Squeeze 1 tablespoon juice from membranes into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until emulsified.
Add escarole, endive, and orange segments to vinaigrette and gently toss.
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