Valencian Salad

• FOR THE DRESSING:
• 6 Tablespoons Extra Virgin Olive Oil
• 3 Tablespoons Champagne Vinegar (red Wine Vinegar Is Also Good)
• 1 teaspoon Dijon Mustard
• 1/2 teaspoons Kosher Salt
• FOR THE SALAD:
• 1 bag (about 5 To 7 Oz. Size) Pre-washed Mixed Greens
• 2 whole Navel, Valencian Or Blood Oranges, Peeled And Segmented
• 24 Kalamata Olives, Pitted And Sliced In Half
• 1 jar (198g Size) Roasted Red Peppers
• Salt And Pepper, to taste

1. Mix all the ingredients for the dressing and set aside.
2. Put the lettuce in a large bowl and slowly pour a little dressing along the side of the bowl. Gently toss the lettuce and give it a taste. Keep dressing the lettuce until you are satisfied with the taste. Arrange the lettuce in 4 separate plates and layer it with the orange segments, black olives and roasted pepper. Season with salt if needed and sprinkle some freshly ground black pepper on top. Serve immediately.

dressing, olive oil, vinegar, dijon mustard, kosher salt, salad, oranges, olives, red peppers, salt

Taken from tastykitchen.com/recipes/salads/valencian-salad/ (may not work)