Iceberg, arugula, watercress, butter lettuce, baby plum tomatoes, shaved radishes, chopped egg, and orange blossom vinaigrette.
For the dressing: first I take fresh-squeezed orange juice (a cup), add a teaspoon of sugar, and bring it to a boil in a small saucepan. Then I turn the heat to low and reduce it to about a half a cup, or until it’s slightly syrupy. I take 2 tablespoons of that and add to it 1 tablespoon of orange blossom honey, 1 teaspoon dijon mustard, and 2 tablespoons of orange blossom honey balsamic vinegar (made by Alessi). I add a generous amount of cracked pepper and kosher salt, and then whisk in extra virgin olive oil (1/3 cup to 1/2 cup probably) until it’s emulsified. Hope this helps, Melanie!