Brighten winter meals with this crisp, juicy chicory and citrus salad

The colorful, pompom-topped winter hat I wear lifts my spirits the minute I put it on, contrasting the cocoon coziness of my black puffy coat. This salad has a similar effect at the table. Bright, crisp and juicy, it is the ideal foil for just about any savory, warm stew you might be serving.

The dish centers on two of the best seasonal produce options: chicories and oranges, both available in an exciting array of varieties this time of year. This recipe invites you to mix them up based on what you find and prefer. For the chicories you can use frisée, escarole, radicchio or endive, for example, or combine them for a tapestry of texture and color. For the oranges, I recommend choosing two different types, such as navel, Cara Cara or blood orange, for a mix of hues and flavors.

The chicories are tossed with a dressing made lightly sweet with the juices, which remain after segmenting the oranges, plus either white balsamic vinegar, which is inherently sweet, or a touch of honey added along with white wine vinegar. With lemon juice, minced shallot and good olive oil, the dressing balances and brings out the best in the pleasantly bitter leaves.

Topped with a crunch of toasted almonds (or any nut or seed you like) and the juicy orange segments, it’s a salad that brings a welcome fresh, sunny note to an otherwise hearty winter meal.