Winter Green and White Salad

Dressing:

• 7 T extra virgin olive oil
• 2 T sherry vinegar
• 1 t orange juice
• 1 t maple syrup
• ½ tsp finely grated lemon zest
• ½ tsp Dijon mustard
• Kosher salt
• Freshly ground pepper

Salad:

• 3 oz baby arugula (I used a winter greens mix)
• 3 oz inner escarole leaves, sliced into small pieces (I omitted)
• 2 small Belgian endive, cut crosswise into ¾ in pieces and core discarded
• ½ cup Roquefort, stilton or other good quality blue cheese, crumbled while still cold
• ½ cup very coarsely chopped toasted hazelnuts

Preparation:

Mix the dressing ingredients together and whisk/shake to combine.  Combine lettuces, and add 2-3 T dressing and toss, adding more as necessary.  Gently toss in blue cheese, and serve to plates.  Sprinkle toasted hazelnuts and serve.