Using a Microplane or grater, zest the lemon and orange - Save the lemon and orange for use later in the recipe (you'll need 4 oranges total for this recipe any combination of regular and Cara Cara works well)
Combine the lemon zest, orange zest, 4 tablespoons champagne (or white wine) vinegar, 1 teaspoon of dijon mustard, 1 tablespoon of honey, juice of the lemon, the 1/2 teaspoon kosher salt and 1/4 teaspoon pepper to a jar
Add the 1/2 cup olive oil to the jar
Shake the jar like crazy to emulsify the vinaigrette
Make the romaine salad
Chop and wash the head of romaine lettuce (or your lettuce of choice). I like romaine in this salad because it adds a nice crunch - I'm a texture girl!
Peel the oranges - I like to use this method of cutting the peel with a sharp knife, and then cutting the sections out (the fancy name for this is to supreme the oranges)
Once the orange peel is removed, use the knife to cut out the orange sections - this gives you beautiful pieces of orange with no pith - perfect for a salad
Squeeze any extra juice from the orange into a bowl or right into the vinaigrette
Cut the avocados into medium pieces
Place the washed lettuce, orange sections and avocado pieces into a large bowl - isn't it pretty? I found regular and Cara Cara oranges in my refrigerator, so I used both
Add about half of the vinaigrette and mix well - continue to add the vinaigrette a little, a little at a time, until it is to your liking. Sprinkle the 1/4 cup of toasted pumpkin seeds over the salad.
Taste the salad and adjust the seasonings - I often find it needs a little salt
I love to serve this salad with Tacos Anytime and Savory Rice with Ginger and Cilantro. It would pair wonderfully with Chicken Enchiladas too. You can find all of these recipes in the index or featured recipes tabs.