Serves 8
For salad
About 12-16 small leaves of lettuce - Bibb, romaine, or endive would work well.
4-6 navel oranges, sectioned
3 tbsp. chopped pecans, roasted
1/4 of a small red onion, sliced into very thin half-moons
For dressing
1 shallot, minced
1/4 cup orange juice (if you section your oranges over a bowl, you'll probably capture enough juice)
2 tbsp. olive oil
1 tsp. dijon mustard
1/2 tsp. salt
1/4 tsp. pepper
Mix oranges, onions, and pecans in a bowl. Whisk together dressing ingredients. Add the dressing a tablespoon at a time until it is well covered but not dripping (you'll have extra dressing). Arrange leaves on a platter and put a little bit of the orange mixture on each. The leaves are meant to be eaten by hand. You could also just plate this salad.
Feel free to alter the proportions of the salad ingredients, or use whole pecans or a different kind of nut, or add blue cheese or goat cheese. The flavor is in the combo of the dressing and oranges, with nuts and red onion for crunch.
