Lettuce with Oranges, Avocado & Shallot Vinaigrette
4 servings:

2 medium oranges, 1 head green romain lettuce, 1 medium shallot, finely diced; 1 large or 2 small avocados, peeled, pitted and diced; salt, pepper, 1/4 cup of extra-virgin olive oil, 2 teaspoons white wine vinegar

Combine the oil, vinegar, shallot, salt and pepper to taste.
Using a paring knife, carve away the skin of an orange and finely dice. Inspect the lettuce: trim or discard bruised or damaged inner leaves. Cut Romaine lettuce into medium-size pieces. Combine lettuce, oranges bites, and avocado in a salad bowl and toss thoroughly. Pour a prepared dressing over and toss again. Taste and correct the oil, vinegar, or salt.