Valencian Salad

Ingredients

• FOR THE DRESSING:
• 6 Tablespoons Extra Virgin Olive Oil
• 3 Tablespoons Champagne Vinegar (red Wine Vinegar Is Also Good)
• 1 teaspoon Dijon Mustard
• ½ 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

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