Endive, Orange and Date Salad Recipe

Ingredients

• 1 tablespoon plus 1 teaspoon extra virgin olive oil
• 1 tablespoon unseasoned rice vinegar
• 2 tablespoons freshly squeezed orange juice
• 2 teaspoons honey
• 1 teaspoon grated orange zest
• Salad
• 6 radishes, thinly sliced (about 1/2 cup)
• 2 navel oranges, peeled and sectioned
• 3 Belgian endive, sliced cross-wise into circles (about 1 1/2 cups)
• 2 inner white stalks of celery with the leaves, thinly sliced on a diagonal
• 6 Medjool dates, pitted and slivered
• 1/4 cup toasted pecans, slivered
• 16 fresh mint leaves
• Salt
• freshly ground black pepper
• For the dressing, whisk all of the ingredients in a small bowl.