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2 small heads butter lettuce, cored; leaves torn into large pieces
½ cup shelled pistachios, lightly toasted and roughly chopped
2 navel oranges, peel and pith removed and flesh segmented, juice reserved
½ cup crème fraîche
¼ cup finely chopped chives
Kosher salt and freshly ground black pepper, to taste
Combine lettuce, pistachios, and orange segments in a bowl. Whisk reserved orange juice with crème fraîche, 3 tbsp. chives, salt, and pepper; pour over salad and toss to combine. Garnish with remaining chives.
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