Ingredients
1/2 of a bunch of Red Leaf Lettuce, torn
1 head heart of Romaine lettuce, torn
1 pint fresh sliced strawberries, divided
1 can (11 ounces) Clementine oranges, drained
8 slices thick bacon, cooked and crumbled
1/2 cup pecan halves
3 teaspoons water
3 teaspoons extra virgin olive oil
1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper
dash of salt
2 teaspoons finely chopped chives
Preparation
Place the lettuce in a large bowl. Reserve l cup of sliced strawberries for dressing. Add remaining stawberries and orange segments to lettuce. Set aside. Place l cup sliced strawberries, water, olive oil, red wine vinegar, Dijon mustard, pepper and salt in a blender. Blend until smooth. Stir in chives. Pour dressing over lettuce and toss gently. Divide the salad on individual salad plates, Sprinkle with crumbled bacon and pecans. Serve immediately.
