• 1/4 cup plus 2 Tbsp. fresh lemon juice
• 3/4 cup chopped fresh mint
• 1/4 cup red wine vinegar
• 1 tsp. honey
• 1/2 tsp. sea salt
• 1 1/4 cups olive oil

• 3 small heads Belgian endive red or white
• 2 medium or 3 small heads radicchio
• 1/2 cup fresh mint leaves plus 1/4 cup slivered mint for garnish (optional)
• 3/4 cup mint vinaigrette
• 3 blood or navel oranges peeled, pithed, and seeds removed, cut into 1/4-inch-thick slices

To make mint vinaigrette: Combine 1/4 cup lemon juice and 1/4 cup chopped mint in a small saucepan. Bring to a boil and remove from heat. Let steep for about 10 minutes. Strain into a mixing bowl, pressing leaves against strainer to extract all liquid (there will be about 1/4 cup). Add remaining ingredients; whisk together.

To make salad: Remove root ends from endive and separate leaves. Cut radicchio heads in half and pull apart leaves. Wash and dry. Toss endive, radicchio, and mint leaves with vinaigrette. Distribute among 6 salad plates. Top with orange slices. Sprinkle with slivered mint if desired. Serve immediately.