Winter Salad

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Martha Stewart


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2 blood oranges

1 small head chicory (about 6 ounces), torn into small pieces

2 heads Belgian endive, sliced into 1/4-inch-thick slivers

1/2 small red onion, thinly sliced

1/4 cup oil-cured black olives, pitted and coarsely chopped

2 teaspoons olive oil

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

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