Orange and Purple Tossed Salad

• 14 cup red wine vinegar
• 1 tablespoon honey, softened (I used a lavender infused honey)
• 12 teaspoon salt
• 14 teaspoon cracked black pepper, to taste
• 34 cup vegetable oil
• 1 head loose leaf lettuce, rinsed, spun dry, chopped into bite size pieces
• 3 oranges, peeled and thinly sliced
• 3 purple carrots, rinsed but UNPEELED, shaved (or cut into matchsticks)
• 14 cup green onion, chopped

1. In a non-reactive bowl combine all the vinaigrette ingredients except for the oil.
2. Whisk.
3. Slowly whisk in the oil and incorporate.
4. Vinaigrette is best prepared at least 1 hour in advance.
5. Place the chopped lettuce in a salad bowl.
6. Add the orange slices, carrots and green onions.
7. Toss gently.
8. Serve vinaigrette on side.
9. (Whisk dressing again just before serving.
10. ).
11. Serving is estimated.

red wine vinegar, honey, salt, cracked black pepper, vegetable oil, loose leaf lettuce, oranges, purple carrots, green onion

Taken from www.food.com/recipe/orange-and-purple-tossed-salad-208995 (may not work)