Endive Salad with Oranges

3-4 Belgium endives, depending on size
2 carrots
4 medium oranges
3 tablespoons alfalfa sprouts

1 tablespoon fresh squeezed orange juice
2 tablespoons unsweetened, plain soy yogurt (be sure it´s gluten and dairy free)
1 tablespoon walnut oil
1 teaspoons honey (or to taste)
salt and pepper to taste

Wash and dry the endive, and cut off the lower stem. Peel a few outer leaves to reserve for the bottom of the salad; cut the rest, width-wise, into strips. Peel the oranges, and squeeze a small section to make 1 tablespoon of juice for the dressing; set aside. Cut the rest of the orange into _ inch chunks. Peel the carrots, if desired, and grate lengthwise into long strips. Wash and dry the alfalfa sprouts. Place all salad ingredients (excepting the reserved endive leaves) in a bowl.

Combine the first four dressing ingredients, and toss into the salad. Add salt and pepper to taste. Lay the endive leaves in a serving dish, and spoon the salad over the top. Sprinkle the top with extra alfalfa sprouts, and serve chilled. (Approximately 3-4 servings)

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