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Foraging with Alexis Nikole Nelson.
This salad is full of bold flavors, a mixture of bitter, sweet, briny and creamy. Navel oranges do well here, but colorful Cara Cara or blood oranges are great if they are in season. As for greens, use a combination of sturdy varieties so the leaves can stand up to the other ingredients. Our favorite was a mixture of endive, radicchio and frisée; you'll need one head of each to get the 12 cups needed for this salad.
medium oranges (see note)
cup red wine vinegar
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