From: Fine Cooking
3 Oranges (about 9 oz ea)
2 Tbsp White Wine Vinegar
½ tsp Dried Rosemary
½ tsp Dried Thyme
¼ C Extra Virgin Olive Oil
Kosher Salt & Fresh Ground Pepper (to taste)
10 oz Baby Romaine
1 Pear, quartered, cored & sliced thin
4 Medjool dates, pitted & chopped
⅓ C Red Onion, thinly sliced
4 oz Fresh Mozzarella, in 1” pieces (opt)
2 Tbsp Toasted Pine Nuts
Remove 1½ tsp of zest from one of the oranges; juice it to yield ¼ cup of juice. In a small bowl, whisk the juice, zest, vinegar, rosemary and thyme. Continue whisking as you slowly add the olive oil in a steady stream. Season to taste with salt and pepper.
Peel the remaining two oranges and slice crosswise no more than ¼” thick; removing and discarding any seeds. Pile the chopped lettuce in the center of a platter or divide among serving plates. Top with the orange slices, pear, dates, onion and mozzarella, if using, then sprinkle with pine nuts and salt & pepper to taste. Whisk the vinaigrette, spoon some over the salad and pass the rest at the table.