Orange marmalade adds sweetness and body to the vinaigrette; you can microwave it for five to 10 seconds if it's too thick to whisk.
4 large navel oranges
1 tablespoon minced shallots
2 tablespoons orange marmalade
2 tablespoons sherry vinegar
1 tablespoon hazelnut oil
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
16 cups torn Bibb lettuce (about 5 medium heads)
1/4 cup chopped hazelnuts, toasted
How to Make It
Peel and section oranges over a bowl, reserving 2 tablespoons juice. Set sections aside.
Combine reserved 2 tablespoons juice, shallots, and next 6 ingredients (through pepper), stirring with a whisk.
Arrange 2 cups lettuce on each of 8 plates; top evenly with reserved orange sections. Drizzle each serving with 1 tablespoon vinaigrette; sprinkle each serving with 1 1/2 teaspoons nuts. Serve immediately.