Separate the lettuce leaves, wash them carefully, and dry thoroughly with a tea towel.
Using a paring knife, peel the first orange and cut the zest into fine julienne strips. Place in a small saucepan with a glass of water and cook for 10 minutes. Drain and set aside.
Peel the second orange and carefully lift out the segments with a paring knife. Reserve.
Arrange the lettuce leaves in a salad bowl. Sprinkle over the julienne zest and decorate with the orange segments.
Prepare the vinaigrette: In a bowl, whisk together the mustard, salt, pepper, and lemon juice. Gradually incorporate the olive oil, emulsifying with a small whisk. Drizzle over the salad. Serve the remaining dressing in a sauceboat.
Pro tip: Swap oranges for pink grapefruit, but skip the lemon juice in the dressing for balance.
Joëlle's take: This simple salad delivers stunning visuals and refined flavors.
