Instructions: 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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