Simple Citrus Almond Salad

In a small bowl combine the zest of the Orange (1), Garlic (2 cloves), Dijon Mustard (1 Tbsp), Extra-Virgin Olive Oil (1/2 cup), Orange Juice (4 Tbsp), White Wine Vinegar (1 Tbsp), Honey (1 Tbsp), Kosher Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp). 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 (1). 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 Bibb Lettuce (1 head) to a large salad bowl. Top with Red Onion (1/3 cup), Queso Fresco (3/4 cup), Cucumber (1/2), 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 Sliced Almonds (4 Tbsp) and Fresh Basil (3). Serve.