4 tablespoons jarred roasted red peppers, patted dry and sliced
2 oranges (peeled and segmented)
12 kalamata olives (pitted and sliced in half)
2 tablespoons champagne vinegar
1 garlic clove, minced
1/4 cup extra virgin olive oil
salt and pepper to taste
Whisk all the ingredients for the dressing in a bowl and set aside.
Put the lettuce in a large bowl and slowly pour a little dressing along the side of the bowl (check ‘how and when to dress a salad’). Gently toss the lettuce and give it a taste. Keep dressing the lettuce until you are satisfied with the taste.
Arrange the lettuce in 4 separate plates and layer it with the orange segments, black olives and roasted pepper. Sprinkle some freshly ground black pepper on top and serve immediately.