Fall Greens and Orange Salad Recipe – Sunset Magazine

Ingredients

• 1/4 cup apple cider vinegar
• 1 tablespoon finely shredded fresh ginger
• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 cup canola oil
• 3 large oranges
• About 2 qts. bite-size pieces arugula
• 1 qt. butter lettuce, torn into bite-size pieces, loosely packed (1 head)
• 1 qt. hearts of romaine, torn into bite-size pieces, loosely packed (1 head)
• 1 cup shaved pecorino or parmesan cheese (use a vegetable peeler)