Baby Romaine and Blood Orange Salad

Ingredients

• 5 blood oranges or red navel oranges
• 1/4 cup sherry vinegar
• 2 tablespoons honey
• 2 tablespoons minced shallot (about 2 shallots)
• 1 tablespoon minced fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup extra-virgin olive oil
• 10 cup baby Romaine lettuce (9 ounces)
• 1/2 cup pine nuts, toasted

Preparation

1. Section oranges by cutting away the rind and white pith; carefully cut alongside each membrane to remove fruit, using a paring knife. Squeeze remaining membranes to extract juice. Combine juice, vinegar, and next 5 ingredients in a large bowl; slowly drizzle in oil while whisking constantly. Cover and chill up to 2 days (return to room temperature before serving).
2. Toss lettuce with orange segments, pine nuts, and desired amount of dressing. Serve immediately.