Winter Endive and Orange Salad

My family has been making this salad for so long that I no longer remember the origin of the recipe. I only remember that my mom set it on the table for a dinner party and we all loved it (oranges + endive + honey mustard + the '70s).

Inevitably over the years the salad acquired an Italian accent. I've added, at various times, radicchio and/or arugula to the endive, balsamic vinegar to the dressing, toasted hazelnuts as a garnish. A version made it into my second cookbook, Big Night In.I don't know what it is about the end of the holidays and cold winter nights that makes me crave crunchy, bitter greens, but I've made this salad twice in the last week and I have no plans to stop. Bonus: it goes great with winter comfort food, such as Gabriella's pot roast, lamb alla cacciatore, and spaghetti frittata.

WINTER EDIVE AND ORANGE SALAD
Makes 6 to 8 servings

Ingredients
For the dressing:
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon smooth Dijon mustard
1/2 teaspoon fine sea salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil

For the salad:
2 to 3 heads Belgian endive, cut crosswise into 2-inch strips
2 small heads round radicchio di Chioggia, radicchio di Treviso, or red endive, cut crosswise into 2-inch strips
1 large head red leaf lettuce, torn into large pieces
1 bunch arugula, tough stem ends removed
2 juicy chilled oranges, peeled with all white pith removed, sliced into thin rounds

Optional adds (only add 1 or 2 at most):
Toasted hazelnuts, coarsely chopped
Toasted slivered almonds
Crumbled Gorgonzola cheese
Thinly sliced red onions
Baby spinach leaves
Pomegranate seeds
Thinly sliced Asian pear

Instructions
1. Make the dressing: In a bowl or glass measuring cup, whisk together the vinegar, honey, mustard, salt, and pepper. Gradually incorporate the oil, pouring it in a thin stream and whisking all the while to achieve an emulsified dressing. Taste and adjust the seasoning with additional salt if you like.

2. Assemble the salad: Mix all of the greens together and arrange them in a large, deep serving platter. Drizzle 1/2 to 2/3 of the dressing over the greens and toss to coat them. Arrange the orange slices (and any other garnish) on top and drizzle a little more dressing on top (you may not use it all). Serve immediately.