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.