Gather all the ingredients.
Heat a frying pan over medium-high heat and toast the walnuts, stirring frequently, until they smell fragrant. Transfer the walnuts to a plate and set aside.
In a small bowl, squeeze ½ Tbsp of navel orange juice and set aside. Peel the navel oranges and cut the orange in half crosswise and slice into ½” thick half-moon slices.
To make the dressing, whisk together ½ Tbsp navel orange juice (from the previous step), 1 Tbsp extra virgin olive oil, and 1 Tbsp. champagne vinegar. Season with salt and pepper to taste. Set aside.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.