2 hearts romaine lettuce, chopped
3 naval oranges ( or mandarin oranges)
1/4 cup, sliced almonds ( or crunchy noodles)
2 Tb. chopped fresh tarragon, 2 or 3 sprigs
Splash of orange juice
2 rounded tsp. honey
2 Tb. tarragon vinegar
1/4 tsp dry mustard
1/3 cup olive oil
salt and pepper
Arrange chopped lettuce on a platter. Peel the oranges, cut into thin slices. Arrange the sliced oranges around the chopped romaine. Lightly toast the almonds in a small skillet over moderate heat. Top the romaine and oranges with toasted almonds and chopped tarragon.
In a small bowl, combine honey, vinegar, orange juice and mustard with a whisk. Stream in the oil while continuing to whisk the dressing to combine it. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper.