For a fresh twist on brunch, serve this mixed green salad with the sweet crunch of french toast croutons. A jar of presectioned oranges will work in a pinch.
Makes 8 servings
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1 teaspoon loosely packed orange zest
1/4 cup fresh orange juice
1 small shallot, minced
1 tablespoon honey
1 teaspoon fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon dry mustard
1 (6-oz.) package spring greens mix
1 (6.5-oz.) package sweet butter lettuce
2 navel oranges, sectioned
1. Whisk together olive oil and next 8 ingredients. Arrange salad greens, oranges, and croutons on a platter. Serve with vinaigrette.