Orange and Red Onion Salad with Cranberry - Orange Vinaigrette

Cranberry balsamic vinegar is one of my favorite gifts from my kitchen. It takes no time to make, and can be multiplied as many times as you have room in your pot. And it’s a great way to perk up a so-so bottle of inexpensive supermarket balsamic vinegar. (It is not intended to be made with a fine artisanal balsamico.) This is a light, refreshing opener, and very appropriate for a holiday meal that more than likely will be on the rich and heavy side. A short marinating period helps mellow the pungent red onion.

Makes 8 servings

Make Ahead: The Cranberry Balsamic Vinegar must be made 1 week ahead; the dressing and oranges can be refrigerated up to 1 day ahead.

Ingredients For Cranberry - Orange Vinaigrette:
• 1⁄4 cup Cranberry Balsamic Vinegar (recipe follows) or regular balsamic vinegar
• 1 tablespoon light brown sugar (optional, if using regular balsamic vinegar)
• Grated zest of 1 orange
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 3⁄4 cup extra virgin olive oil
• 4 large oranges
• 1 small red onion, thinly sliced
• 2 heads Belgian endive, wiped with a moist paper towel (do not rinse)
• 1 large head red leaf lettuce, torn into bite-size pieces
• 1 medium head radicchio, torn into bite-size pieces
• 1⁄2 cup dried cranberries

Preparation:
1. To make the dressing, in a medium bowl, whisk together the vinegar, brown sugar, if using, the orange zest, salt, and pepper. Gradually whisk in the oil. (If making the dressing ahead, cover and refrigerate. Whisk well before serving.)

2. Using a serrated knife, cut off the top and bottom from each orange. Following the curve of each orange, cut off the thick skin, including the white pith, where it meets the orange flesh. Working over a bowl, cut between the membranes to remove the segments, letting them drop into the bowl.

3. About 30 minutes before serving, in a small bowl, toss the onion with 2 tablespoons of the dressing. Cover and set aside.

4. Using a sharp knife, cut the endive crosswise into 1⁄2-inch-wide pieces. Separate the endive pieces into strips, discarding any tough, solid center pieces.

5. When ready to serve, in a large bowl, toss the lettuce, radicchio, and endive with the dressing. Place an equal amount of salad onto each plate. Top with the orange segments and red onion, and sprinkle with the cranberries. Serve immediately.

Cranberry Balsamic Vinegar:
In a medium, nonaluminum saucepan, combine 2 cups supermarket-quality balsamic vinegar, one 12-ounce bag rinsed and sorted cranberries, and 1⁄3 cup packed light brown sugar. Cook over medium-low heat, stirring occasionally, until the vinegar begins to simmer and the cranberries have collapsed, about 20 minutes. Strain through a wire sieve placed over a medium bowl, pressing gently on the cranberries to extract all of the juice and vinegar, but do not press any pulp through the sieve. Let drain for a few minutes. Transfer to glass bottles for gift giving. Makes about 2½ cups.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p39 To p40'.