Orange, Radish, and Butter Lettuce Salad

Ingredients

• 6 navel oranges
• 1 tablespoon finely chopped shallots
• 1 tablespoon chopped fresh mint
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• ½ teaspoon orange zest
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons canola oil
• 6 cups frisée lettuce
• 2 medium-size heads butter lettuce, torn into bite-size pieces
• 2 bunches radishes, thinly sliced (about 3 cups)
• ½ cup chopped dry-roasted pistachios
• 1. Cut a ¼-inch-thick slice from each end of oranges, using a sharp, thin-bladed knife. Place fruit, cut sides down, on a cutting board. Peel fruit; cut away bitter white pith. Slice between membranes, and gently remove whole segments, holding fruit over a bowl to collect juices. Gently squeeze membranes to release any juice. Discard membranes. Reserve segments and juice (about 2 cups segments and ¾ cup juice).

Instructions

1. 1Segment the oranges over a bowl to catch the juices, setting the fruit aside. In a separate bowl, whisk together 6 tablespoons of the collected orange juice, shallots, mint, Dijon mustard, honey, orange zest, salt, and black pepper. Slowly whisk in the olive oil and canola oil until the dressing is smooth and completely combined.
2. 2Place the frisee, butter lettuce, and sliced radishes in a large serving bowl. Pour the dressing over the greens and toss gently to coat evenly. Divide the salad among individual plates, then top with the reserved orange segments and chopped pistachios.

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