Prep time 20 minutes
Yield: Serves or Makes 6
In a jar combine the olive oil, red wine vinegar and oregano. Add the shallots and leave to marinate on the counter for at least 2 hours.
Remove the shallots from the olive oil and set aside. Combine the orange juice, olive oil, honey and a pinch of salt and pepper in a jar and shake well until thick and smooth. Taste and adjust seasoning.
In a very large bowl, toss the lettuce and arugula with about 1/4 cup of the vinaigrette. Add half the radishes, carrots, peas, shallots and orange segments and toss.
Transfer to a platter. Arrange the remaining ingredients to create a colorful finish. Drizzle more vinaigrette and garnish with microgreens and edible flowers.