Tear lettuce into bite-size pieces and place in a large salad bowl.
Toast nuts in a small frying pan over low heat until golden 3 to 5 minutes, shaking pan often.
With a sharp knife, cut peel and all white membrane from oranges.
Separate into segments.
Add oranges and nuts to lettuce; toss to mix.
In a small bowl, whisk together vinegar, oil, and basil; pour over salad and toss well