Lettuce, Orange, and Pecan Salad

• 3 heads 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

Place the lettuce, oranges, pecans, and goat cheese (if using) in a large bowl.

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.

Make-ahead tip: The lettuce, oranges, shallots, pecans, and vinaigrette can be prepared and refrigerated, separately, up to 1 day in advance. Dress and toss the salad just before serving.

• Yields: 8 servings
• Preparation Time: 20 minutes