How about one that is also fast and easy? Sound like something you are looking for? Well this one is exactly what you are looking for.
1/2 cup California pecans
3 seedless Sunburst Navel oranges
2 tablespoons red wine vinegar
3 tablespoons virgin olive oil
Sea salt and fresh ground black pepper
1 head Boston or Bibb lettuce, leaves torn (about 6 cups)
1 head Endive, leaves torn (about 8 cups)
Heat oven to 350 degrees Fahrenheit Spread the pecans on a rimmed baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
Squeeze the juice from 1 of the oranges. Peel and cut the other 2 oranges into segments.
Whisk together the vinegar, olive oil, 2 tablespoons of the orange juice, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, endive, orange segments, and pecans and toss to combine. Plate and serve immediately.
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180 South “E” Street
Porterville, CA 93257