Directions
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Make the dressing: Whisk together olive oil, orange zest and juice, vinegar, garlic, Dijon, honey, salt, pepper, and thyme in a bowl until smooth and emulsified. Set aside.
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Supreme the oranges: Use a sharp knife, skim the orange peel off from around the orange and discard peel and as much white pith as possible. Slice orange pieces from between the white membranes.
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Build the salad: Combine chopped greens in a large bowl. Using tongs, toss the greens with the vinaigrette to thoroughly coat. Gently toss in with orange slices, shallot, currants, Manchego shavings, and Marcona almonds. Transfer mixture to a large platter.
From Shawnie's class “Paella Mixta (Seafood, Chicken & Chorizo Paella)” (also taught in Spanish Paella)
