2 navel oranges, segmented, plus 2 Tbsp orange juice
1Tbsplemon juice
3Tbspextra-virgin olive oil
Kosher salt
Freshly ground black pepper
1⁄2 cupshaved Parmigiano-Reggiano
Instructions
Place the greens, parsley, fennel, shallot, pistachios, and orange segments in a large bowl.
In another large bowl, whisk together the 2 Tbsp orange juice, lemon juice, olive oil, 1⁄4 tsp salt, and a grinding of pepper to form a vinaigrette. Drizzle 1⁄4 cup [60 ml] of the vinaigrette over the salad, and toss to coat. Taste, adding more salt as desired. Sprinkle with the Parmigiano-Reggiano and toss gently. Serve, passing the remaining vinaigrette at the table.