A perky little salad full of bitter, sweet, salty, and tangy flavors to refresh your palate during the depths of winter.
Feel free to use any variety of chicory, citrus, or beets you like here. Endive tends to be the most mild of the chicories, followed by frisee and radicchio, with escarole and treviso tending toward more bitterness.
Sweet citrus, such as in-season navel oranges, help to balance the bitter endives, but use any that you like; I used 2 very sweet oranges and 1 grapefruit.
I've had the best luck with red and yellow beets, but striped chioggas are beautiful, too. If you dislike beets, try this with thinly sliced fennel instead.
Nutritional values are based on one of four servings.