Servings: Serves 6
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.
From the November 2008 issue of O, The Oprah Magazine
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