Instructions: The variety of colors and textures make this salad a favorite. The orange flavor in both the salad and the dressing are a refreshing and tangy complement to the rich sauce on the lamb shanks in this autumn menu.

Wash and dry lettuce and store in refrigerator to crisp. Peel the 2 oranges, cut in half crosswise, remove seeds and break segments apart.

Toast pecan halves in a dry frying pan set over medium-low heat for 5 minutes, or until they become fragrant. With a cheese plane or vegetable peeler, shave the Asiago cheese.

Place the orange juice in a bowl and slowly whisk in the olive oil, salt, pepper and paprika. Tear the lettuce and toss with the dressing. Dish up onto a platter or individual plates. Top with orange segments, pecan halves and shaved cheese.

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