Directions

1. From the oranges, grate enough peel to equal 1 teaspoon; set aside. Remove remaining peel and pith (white layer) from oranges.
2. With sharp knife over medium bowl cut between membranes of oranges to remove segments, reserving juice. Toss segments and their juice with balsamic vinaigrette dressing, orange peel and, if desired, salt.
3. Just before serving, toss greens, orange mixture, pecans and bacon.