2 large oranges, segmented – see method below

1 small shallot, minced (approximately 1 tablespoon)

3 tablespoons fresh orange juice, juice from the orange segment remains below – see step 4 in the method

1 garlic clove, minced

1/2 teaspoon honey or agave

kosher salt, as desired

freshly ground black pepper, as desired

1/3 cup olive oil

2 avocados, pitted and cut into 1/2-inch cubes

2 heads baby romaine, cut into bite size pieces

marcona almonds, optional garnish

Method:

To prepare the oranges:

1.   Working over a medium size bowl to catch any excess juices, use a small pairing knife to remove the top and bottom of each orange creating two flat surfaces.

2.   Using your pairing knife, carve each orange removing the thick skin and white pith below.

3.   Working with one orange at a time, use the pairing knife to carefully remove each orange segment. To do this, make a shallow slice on the left and right of each segment then using your pairing knife, gently lift the segment and set to the side. Repeat with the remaining oranges.

4.   Once all the segments have been removed, squeeze what is left of the orange reserving the juice for the vinaigrette.

To prepare the vinaigrette:

5.   In a small bowl, use a whisk to combine together shallots, orange juice, honey, salt, pepper, and olive oil. Whisk until emulsified.

To serve:

6.   In a medium size serving bowl, add avocados, orange segments and romaine tossing gently until combined being careful to not mush the avocados or oranges.

7.   Add the vinaigrette and toss again until just combined.

8.   Divide among 4 serving plates or bowls and enjoy!

Kitchen Note: Feel free to use more or less orange juice depending on desired sweetness. When blood oranges are in season, consider incorporating them for a nice addition of color.