Chicory Salad with Oranges and Red Onions

1. 1

   Bring vinegar, sugar, and 1 teaspoon salt to a boil in a small saucepan, stirring frequently until sugar is dissolved, then remove from heat.

2. 2

   Cook onion in a saucepan of boiling salted water until crisp-tender, about 4 minutes, then drain in a colander.

3. 3

   Rinse under cold water and drain again.

4. 4

   Stir onion into vinegar mixture and marinate 10 minutes.

5. 5

   While onion is marinating, cut peel and white pith from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices.

6. 6

   Drain onion in a sieve set over a salad bowl, reserving marinade and onion separately.

7. 7

   Whisk mustard, stock, remaining 1/2 teaspoon salt, pepper, and oil into marinade.

8. 8

   Add chicory, onion, and oranges and toss with dressing.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.