Instructions
- romaine lettuce, leaves torn into bite-sized pieces
- Valencia oranges, cut through center to show their sections
- pitted black olives
- red onion, thinly sliced
Red Wine Vinaigrette
- 1 cup extra light olive oil
- 1/4 cup red wine vinegar
- 1 tbsp Dijon mustard
- 1 finely pressed garlic clove
- dash of fines herbes
- salt and pepper
Instructions
For the Red Wine Vinaigrette:
- Whisk all ingredients together in a small bowl until combined.
For the Salad:
- Assemble romaine lettuce, Valencia oranges, black olives, and red onion on a wide, shallow platter or in a bowl.
- Toss with vinaigrette and serve.