• 4 Belgian endive
• 2 oranges, peeled and cut in small pieces
• 1/4 cup golden raisins
• 2 tablespoons lemon juice (about 1 lemon)
• 1/4 cup olive oil
• 2 tablespoons minced red onion
• salt and pepper

Prepare the endive by removing the core as described above. Slice in small pieces.

Place the endive, orange pieces, and raisins in a salad bowl.

Prepare a vinaigrette with the juice of the lemon, olive oil, minced onion and salt and pepper. Pour the vinaigrette on the salad and toss.

Makes 4 servings.