1 orange, peeled, sliced
1 orange, juiced
4 cups romaine lettuce
4 radishes, thinly sliced
1/2 cup pecans
4 slices bacon
2 tablespoons olive oil
2 teaspoons white balsamic vinegar
1/4 teaspoon salt
Heat a skillet over medium heat. Cook bacon according to package directions. Remove bacon from the pan and chop. Add pecans to the pan with the reserved bacon grease; cook, stirring often, for 4 minutes or until fragrant and lightly toasted.
To make the dressing, whisk together the juice of one orange, olive oil, salt and white balsamic in a small bowl.
Assemble salads by dividing the romaine, radishes, toasted pecans, bacon and orange segments between two salad bowls. Drizzle with dressing.