Feta, Endive And Orange Salad

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Los Angeles Times


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1/4 cup extra-virgin olive oil

1 tablespoon red wine vinegar



Superfine sugar, if desired

2 large oranges, or 3 blood oranges

3 heads of Belgian endive, any damaged outer leaves removed, whole leaves or sliced crosswise into 3/4 -inch pieces

1 cup loosely packed flat-leaf parsley leaves (from 1 small bunch)

1 tablespoon fresh oregano leaves, coarsely chopped if large

1/2 very small red onion, sliced as thinly as possible

1/3 cup crumbled feta cheese

Scant 2 cups walnut halves

1/3 cup drained oil-cured black olives

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