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:

1. Whisk all ingredients together in a small bowl until combined.

For the Salad:

1. Assemble romaine lettuce, Valencia oranges, black olives, and red onion on a wide, shallow platter or in a bowl.
2. Toss with vinaigrette and serve.