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.