From “Wolfgang Puck Makes it Easy” (Rutledge Hill Press), serves 4.
Ingredients
CITRUS VINAIGRETTE
1 1/2 cups orange juice
1 shallot, minced
1 teaspoon minced fresh thyme
2 tablespoons balsamic vinegar
1/3 cup olive oil
1/3 cup walnut or hazelnut oil, or use 2/3 cup of olive oil
Kosher salt and freshly ground black pepper
SALAD
1 head butter lettuce, leaves separated, washed, and dried
1/3 cup Mandarin orange sections
2 teaspoons fresh chives
2 or 3 radishes, thinly sliced (optional)
1/2 cup citrus vinaigrette
Directions
Bring the orange juice to a boil in a medium saucepan. Reduce the heat and simmer until the orange juice has reduced to 1/3 cup. Cool to room temperature and mix together with the shallot, thyme and balsamic vinegar. Whisk in the oil or oils and season to taste with salt and pepper. Refrigerate until ready to use.
Tear lettuce into medium pieces and toss with the orange sections, chives, radishes and vinaigrette. Serve at once.
