3 heads Belgian endive

1/2 cup thinly sliced radicchio

2 oranges, plus zest

2 tablespoons sliced almonds

Pecorino or Parmesan cheese, shaved

1/4 cup red wine vinaigrette

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Wash and trim the endive, then slice it into bite-sized pieces.
Thinly slice the radicchio and add it to a large salad bowl with the endive.
Peel the oranges, cut them into segments, and zest one of them. Add both the segments and zest to the salad.
Toast the sliced almonds lightly in a dry skillet until golden, then let them cool.
Add the almonds and shaved Parmesan or Pecorino to the bowl.
Drizzle with the red wine vinaigrette and toss gently to coat.
Serve immediately as a side salad or light starter.

Swap oranges for blood oranges or grapefruit for variation.

Walnuts, pistachios, or hazelnuts can replace almonds.

Crumbled goat cheese or blue cheese adds richness.

For a meal, add grilled chicken, shrimp, or salmon.

Prep ingredients ahead but keep dressing separate until serving.