Chicory Salad with Oranges and Red onions

ingredients

• 1/3 cup red-wine vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 medium red onion, sliced crosswise 0.125 inch thick and separated into rings
• 2 medium navel oranges
• 2 teaspoons whole-grain mustard
• 1 tablespoon low-fat chicken stock or low-sodium fat-free chicken broth
  1 tablespoon water & 1 dash bouillon
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 pound chicory (curly endive), stems and center ribs discarded and leaves torn into bite-size pieces (2 1/2 quarts)

directions

Bring vinegar, sugar, and 1 teaspoon salt to a boil in a small saucepan, stirring frequently until sugar is dissolved, then remove from heat.

Cook onion in a saucepan of boiling salted water until crisp-tender, about 4 minutes, then drain in a colander. Rinse under cold water and drain again. Stir onion into vinegar mixture and marinate 10 minutes.

While onion is marinating, cut peel and white pith from oranges with a sharp knife, then cut oranges crosswise into 0.25 inch-thick slices.

Drain onion in a sieve set over a salad bowl, reserving marinade and onion separately. Whisk mustard, stock, remaining 1/2 teaspoon salt, pepper, and oil into marinade. Add chicory, onion, and oranges and toss with dressing. Serve immediately.