1 head romaine lettuce
2 navel oranges
1/4 cup white wine vinegar
1 tablespoon honey
1 teaspoon fresh thyme, chopped
3/4 cup olive oil
Kosher or fine sea salt and freshly ground black pepper
1 medium red onion, cut in 1/2, then into 1/4-inch slivers
1 cup kalamata, oil-cured, or Sicilian olives, pitted
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