Endive, Orange and Roquefort Salad

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For the vinaigrette:

1/2 teaspoon grated orange zest

1/4 cup freshly squeezed orange juice 

1/4 cup good olive oil 

1 teaspoon white wine vinegar 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

For the salad:

2 heads Belgian endive

1/2 cup walnut halves, toasted 

1/4 pound French Roquefort cheese, 1/2-inch-diced 

1 sweet red apple, unpeeled, cored and medium-diced 

4 ounces baby arugula 

1 orange