3 Navel oranges, segmented or peeled and sliced, juice reserved1 large shallot, finely chopped (optional) Zest of 1 lemon 1 teaspoon honey 2 teaspoons extra virgin olive oil A pinch of dried tarragon Kosher salt Freshly ground black pepper 1 bunch mustard greens, washed and sliced into 1/4-inch wide ribbons

In a large bowl, whisk together the orange juice, shallot (if using), lemon zest, honey, olive oil, and tarragon. Season with salt and pepper to taste. Add the greens and toss until the leaves are coated with dressing. Add the orange segments and toss to combine.

Adapted from thekitchn.com