Clementine, Olive, and Endive Salad

1. 1

   Whisk together vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved, then add oil in a slow stream, whisking until emulsified.

2. 2

   Season with pepper.

3. 3

   Cut off tops and bottoms from clementines to expose fruit, then, resting fruit on a cutting board, remove peel, including all white pith, by cutting off vertical strips with a sharp paring knife.

4. 4

   Cut segments free from inner membranes.

5. 5

   Halve endives lengthwise, then cut out and discard cores.

6. 6

   Cut endives diagonally into 1/2-inch-wide strips and put in a large salad bowl.

7. 7

   Separate celery leaves from ribs and cut ribs diagonally into very thin slices, then add leaves and ribs to endives along with olives, onions, parsley, and clementine segments.

8. 8

   Whisk dressing, then gently toss salad with enough dressing to coat.

* Per serving · 4 servings · Values may vary.