Endive, Arugula, And Tangerine Salad

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2 heads of Belgian endive, coarsely chopped (about 2 cups)

2 handfuls of arugula, torn into bite-size pieces (about 5 cups)

2 tangerines, peeled, pith removed

4 teaspoons red wine vinegar

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

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