Endive, Romaine, and Orange Salad for Two

Ingredients

• 3 Tbsp. extra-virgin olive oil
• 2 Tbsp. fresh orange juice
• 4 tsp. sherry vinegar
• 1/4 tsp. kosher salt
• 1 tsp. coarsely ground black pepper, divided
• 1 orange, preferably Cara Cara, cut into segments
• 1 small head of purple or white endive, leaves separated
• 1 small romaine heart, leaves separated
• 1/4 cup parsley leaves with tender stems
• 1/2 ounce Gouda, preferably goat's milk, grated (about 1/4 cup)

Directions

1. Whisk oil, orange juice, vinegar, salt, and 1/2 tsp. pepper in a large bowl. Add orange segments, endive, romaine, and parsley and toss with your hands until well coated. Using your hands, lift salad from bowl and transfer to a platter, leaving excess dressing behind. Top with Gouda and remaining 3/4 tsp. pepper.