Winter Greens and Citrus Salad

Ingredients

For the dressing:

• 1/3 cup Olive & Marlowe Arbequina EVOO
• 1/2 tsp Putt Family Farm orange zest plus 2 tbsp Pittsburgh Juice Company fresh orange juice
•  2 tbsp Putt Family Farm fresh lemon juice
•  1 tbsp Keepwell Vinegar rice vinegar
•  2 tbsp The Pickled Chef Herb Grain Mustard
•  2 tsp Bedillion Wildflower Honey
• ½ tsp fresh thyme leaves
•  3/4 tsp Burlap & Barrel pepper, divided
•  1/2 tsp finely chopped Blue Goose Farm garlic
•  1/4 tsp kosher salt

For the salad:

•  2 large (12 1/2-oz.) navel oranges
•  1 (8-oz.) bunch Lancaster Farm Fresh kale, stemmed and torn into bite-size pieces (4 cups)
•  4 oz Fifth Season Bridge City Blend greens (4 packed cups)
•  1 cup thinly sliced Lancaster Farm Fresh red onion
•  2 tpsb torn fresh basil leaves
•  1 1/2 oz Hidden Hills Dairy feta cheese
  
•  Chopped Boxford Bakehouse walnuts, to taste

Instructions

Whisk together olive oil, orange zest and juice, lemon juice, rice vinegar, Dijon, honey, 1/4 teaspoon pepper, thyme, garlic, and kosher salt in a bowl until smooth and emulsified. Set aside.

Remove and discard peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices.

Combine kale and greens in a large bowl. Add vinaigrette and toss to coat, then top with orange slices, onion, basil, cheese, walnuts, and remaining pepper.

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