1 c. pecan halves, broken
1 1/2 tbsp. red wine vinegar
1 lg. shallot, minced
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/4 c. olive oil
2 navel oranges
1 head romaine lettuce (or leaf, iceberg, etc.)
1 bunch arugula or watercress, with tough stems removed (optional)
8 radishes, thinly sliced
1/2 med. red onion, thinly sliced
4 c. seeded 1 inch watermelon chunks

(I marinate in 1/4 cup red wine vinegar, 1 tablespoon sugar and 6 ice cubes for 1 hour or more after placing sliced onions in boiling water for 30 seconds to 1 minute and draining.)

1. Toast nuts for 8 minutes at 350 degrees; set aside to cool.

2. Meanwhile, in a screw-top jar, combine the vinegar, shallot, salt, pepper and olive oil. Cover and shake well.

3. With a small knife, peel oranges, cutting off all bitter white pith and outer membrane; slice oranges crosswise, 1/4 inch thick. Quarter the slices.

4. In a bowl, toss lettuce, arugula, radishes and onion. Add the oranges, watermelon and toasted nuts.

5. Shake dressing again and pour over the salad and toss. Serve at once.

This is absolutely an outstanding salad!