Endive is a slightly bitter green that is very high in folic acid and vitamins A and K. The sweet orange balances it nicely in this refreshing salad.
2 1/2 C. diagonally sliced asparagus 2 C. rinsed, dried and torn endive leaves 2 large oranges, sliced into rounds 1 red onion, thinly sliced 1/3 C. raspberry vinegar 2 Tbs. canola oil 1 Tbs. orange juice 1 Tbs. white sugar Salt and pepper to taste
To a large pot of boiling water, add the asparagus. Blanch for 1 minute; drain, and plunge asparagus into a bowl of cold water. Drain again and dry. In a large bowl, combine the asparagus, endive, oranges, and red onion. Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper. Add dressing to the asparagus endive mixture; toss well and serve.