Ingredients
- 2 oranges, zest one of the oranges for the dressing
- 2 cloves garlic
- 1 tablespoon dijon mustard
- 1/2 cup extra virgin olive oil
- 1/4 cup orange juice
- 1 tablespoon white wine or red wine vinegar
- 1 tablespoon 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup thinly sliced red onion
- 3/4 cup queso fresco, crumbled
- 1 head of Boston bibb lettuce, leaves roughly torn
- 1/4 cup toasted sliced almonds
- 3-4 basil leaves, cut in chiffonade (very thin strips)
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