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Bitter Greens and Orange Salad with Walnuts and Goat Cheese
This salad is full of bold flavors, a mixture of bitter, sweet, briny and creamy. Navel oranges do well here, but colorful Cara Cara or blood oranges are great if they are in season. As for greens, use a combination of sturdy varieties so the leaves can stand up to the other ingredients. Our favorite was a mixture of endive, radicchio and frisée; you'll need one head of each to get the 12 cups needed for this salad.
medium oranges (see note)
cup red wine vinegar
01Cut ½ inch off the top and bottom of each orange. One at a time, stand each on a cut end and, slicing from top to bottom, cut away the peel and pith following the contour of the fruit. Cut the oranges vertically into quarters, then trim away the seedy core from each. Cut each quarter crosswise into ½-inch-thick slices.
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