Preparation

• Use a rasp-style grater to remove 1-1/2 tsp. zest from one of the oranges. Juice one of the oranges to yield 1/4 cup juice. In a small bowl, whisk the juice, zest, vinegar, rosemary, and thyme. Continue whisking as you slowly add the olive oil in a steady stream. Season to taste with salt and pepper.
• Cut the peel away from the remaining two oranges in strips, removing all of the bitter white pith but not too much of the flesh. Slice the oranges crosswise no more than 1/4 inch thick. Remove and discard any seeds.
• Pile the chopped lettuce in the center of a platter or divide among serving plates. Top with the orange slices, pear, dates, onion, and mozzarella, if using, and then sprinkle with the pine nuts, a grind or two of black pepper, and some sea salt. Whisk the vinaigrette, spoon some over the salad, and pass the rest at the table.