Salad Of Asparagus, Mâche, Endive And Orange Vinaigrette

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1 lb. asparagus, tough ends trimmed and spears peeled

Zest and juice of 1/2 orange

2 Tbs. blood orange vinegar or white wine vinegar

1/4 cup mild olive oil

Salt and freshly ground black pepper to taste

2 Belgian endive, trimmed and leaves separated

4 oz. mâche, mesclun or baby spinach

Salad dressing as desired

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