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Lettuce, Orange and Pecan Salad
3 heads Bibb or Boston lettuce, rinsed and torn
2 navel oranges, peeled and sliced into thin circles
3/4 cup (about 3 ounces) toasted pecans, roughly chopped
4 ounces goat cheese, crumbled (optional)
1/4 cup orange juice
1 tablespoon white wine vinegar
1 shallot, minced
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1. Place the lettuce, oranges, pecans, and goat cheese (if using) in a large bowl.
2. In a small bowl, whisk together the orange juice, vinegar, shallot, oil, salt, and pepper. Add to the salad and toss. Divide among individual salad plates.
Nov 17th 2013
I wasn't sure how the orange would go with the goat cheese but it makes a creamy, tangy accompaniment to the buttery lettuce.