oranges, zest one of the oranges for the dressing
extra virgin olive oil
white wine or red wine vinegar
1 teaspoon honey
thinly sliced red onion
queso fresco, crumbled
head of Boston bibb lettuce, leaves roughly torn
toasted sliced almonds
basil leaves, cut in chiffonade (very thin strips)
In a small bowl combine the orange zest, garlic, dijon, olive oil, orange juice, vinegar, honey, salt and pepper. Whisk until emulsified and set aside. (This makes more dressing than you'll need for this salad. Save any extra for other salads.)
Segment the orange. Using a sharp knife cut away the peel and pith of the orange exposing the juicy segments. Cut in between the membrane of each of the orange segments and transfer the segments to a small bowl. Set aside.
Add the lettuce to a large salad bowl. Top with onion, queso fresco and orange segments. Add 4-5 tablespoons of dressing and toss the salad. If it needs more dressing, add more a little at a time. Sprinkle the salad with the toasted almonds and fresh basil. Serve.