- In a small bowl, whisk together 1 clove grated garlic, 1 Tbs Dijon mustard, ¼ tsp salt and pepper, 3 Tbs apple cider vinegar, 1 small minced shallot and ¼ cup olive oil.
- In a large bowl, combine assorted leaves of your favorite chicories. Toss with half of the dressing.
- Arrange on a serving platter and add in slices of assorted citrus like navel and blood orange, grapefruit and clementines. Drizzle with additional dressing and extra cracked pepper before serving.