Lettuce, Orange, and Pecan Salad

Lettuce-salad-rs-1130750-l

Course Salads

Ingredients in this Recipe

1 shallot, minced
1 tablespoon white wine vinegar
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil
1/4 cup orange juice
1/4 teaspoon black pepper
2 navel oranges, peeled and sliced into thin circles
3 heads Bibb or Boston lettuce, rinsed and torn
3/4 cup (about 3 ounces) toasted pecans, roughly chopped
4 ounces goat cheese, crumbled (optional)

Recipe Preparation

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