1⁄2 an iceberg lettuce or 1 cos lettuce
3 spring onions, thinly sliced
150 grams firm feta cheese, thinly sliced
1⁄2 cup black olives
3 tablespoons olive oil
1-2 tablespoons red wine vinegar or lemon juice
1 teaspoon Dijon mustard
1 clove garlic, crushed
sea salt and freshly ground pepper
Dressing: Whisk the ingredients in a bowl and season.
Tear the lettuce into bite-sized pieces. Peel the oranges with a knife to remove all the white pith. Halve and slice thinly.
To serve: Toss the lettuce with some of the dressing. Layer with the sliced oranges and feta in a shallow serving bowl. Scatter over the black olives and drizzle with the remaining dressing.