One large head of lettuce
1 avocado, thinly sliced
1/2 medium cucumber, thinly sliced
1 navel orange
1 blood orange
1/4 cup goat cheese
Crushed pistachios for topping
Blood Orange Vinaigrette:
1/2 cup freshly squeezed blood orange juice
1 tbsp freshly squeezed lemon juice
1 tsp honey
2 tbsp olive oil
2 tsp dijon mustard
Salt & pepper to taste
Add salad dressing ingredients to jar, close, and shake until well incorporated.
Supreme the orange, blood orange and grapefruit by removing the peel and pith with a sharp knife and then cutting out each section between the flesh and membrane on both sides.
Arrange salad ingredients on large platter, drizzle with vinaigratte and serve.