Herb Salad With Lemon Shallot Vinaigrette - cooking recipe

Ingredients

Salad
1 (5 ounce) package herb mixed salad greens
1 large orange, peeled and segmented
6 ounces jicama, peeled and julienned (substitute carrots or parsnips if you wish)
1 cup pistachios, shelled and toasted
1/2 cup goat cheese (your choice, chevre, feta, etc.)
Vinaigrette
1 lemon, zest of
1 orange, zest of
3 tablespoons fresh lemon juice
1 large shallot, minced finely
1/4 cup extra virgin olive oil
salt, to taste
fresh ground black pepper, to taste

Preparation

Toast the pistachio nuts and set aside to cool.
Prepare the vinaigrette in a small, non-reactive bowl and allow to marinate. Best made at least 1 hour in advance.
In a large salad bowl, toss the lettuce of your choice with the remaining salad ingredients and 1 tablespoon of the salad dressing.
Serve the remaining salad dressing on the side.