Preparation Time: 30 Minutes

1 stalk Belgian endive, root end trimmed off
1 head curly endive, white stalks only
1 head escarole, white parts only
1 bunch watercress
1 head radicchio
1 head Boston lettuce
2 tablespoons Spanish sherry wine vinegar or other red wine vinegar
1/2 teaspoon kosher salt
1/3 to 1/2 cup olive oil
1/4 teaspoon freshly ground black pepper
Zest of 1 orange
2 minced shallots
1/2 cup cranberries, coarsely chopped in food processor
2 tablespoons fresh orange juice

Wash and dry all greens; refrigerate. Combine remaining ingredients to make vinaigrette. Just before serving, toss cold, crisp greens with vinaigrette, and arrange on large platter.

Featured in “Quick Cuisine: Game Point” Domain, November/December 1989.