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Ingredients
  • 2 oranges, divided
  • ½ red onion, sliced thin
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons red wine vinegar
  • ½ teaspoon table salt, divided
  • 1 tablespoon honey
  • 2 ounces blue cheese, crumbled (½ cup)
  • ½ cup walnuts, toasted and chopped coarse
  • 4 heads Belgian endive (4 ounces each), root end trimmed and leaves separated
  • ¼ teaspoon pepper
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