Makes 4 servings. Difficulty
2 oranges 2 Tablespoons red wine vinegar 1 Tablespoon honey 6 Tablespoons extra-virgin olive oil 1 teaspoon dijon mustard Salt and freshly ground black pepper to taste 5 cups torn romaine lettuce 1 cup fresh strawberries, halved 1/2 cup red onion, sliced
Over a small bowl peel and section oranges. Squeeze membranes to extract juice. Set orange sections aside and reserve juice for the dressing.
To make dressing: Combine 2 tablespoons of reserved orange juice, red wine vinegar, honey, olive oil and dijon mustard. Whisk until mixture is emulsified. Adjust seasonings to taste with salt and freshly ground black pepper.
In a large salad bowl, toss greens with orange sections, strawberries and red onion. Drizzle a few tablespoons of dressing over salad and toss, continuing to add more dressing until salad leaves have a nice gloss to them but are not weighed down. Serve immediately.