Winter Greens with Roasted Citrus Vinaigrette

Preheat oven to 400°F.

Cut lemon and oranges in half crosswise and remove any seeds.

Place in a small baking dish and toss with 1 teaspoon of the oil.

Turn cut-side down and roast until tender and lightly browned, about 40 minutes. Allow to cool.

Using a spoon, remove flesh from citrus and place in a blender.

Pour in any juice from the baking pan.

Add honey, salt and pepper, and blend until smooth, adding a tablespoon of water if the mixture is too thick to blend easily.

With the motor running, slowly add remaining 2 tablespoons oil.

Place vinaigrette in a large skillet over medium-low heat.

Add kale and stir until lightly wilted, about 3 minutes.

Add radicchio and endive, and toss until coated and warm. Divide among plates and serve warm or at room temperature.