Overview
- Servings: 4
- Prep time: 10 minutes
- Total time: 25 minutes
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 navel oranges, supremed, juices saved
- kosher salt and freshly ground black pepper, to taste
- 1/3 cup|45 grams toasted and roughly chopped pecans
- 20 pitted castlevetrano olives, halved by hand
- 10 pitted medjool dates, halved
- 2 endive, trimmed and leaves separated
- 1 head butter leaf lettuce, leaves torn
- 1 treviso, trimmed and leaves separated
Directions
Whisk together the oil, vinegar, orange juice, salt, and pepper in a large bowl. Toss the olives, dates, pecans, endive, lettuce, and orange segments in the dressing and transfer to a serving platter.
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Overview
Ingredients
Directions
Whisk together the oil, vinegar, orange juice, salt, and pepper in a large bowl. Toss the olives, dates, pecans, endive, lettuce, and orange segments in the dressing and transfer to a serving platter.
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