A blood orange tastes like it has been kissed by a raspberry--tart and sweet. Its ruby red-streaked flesh adds vibrant, dramatic color to this salad. Quickly toast the hazelnuts for this recipe in a skillet over medium-high heat. The toasted nuts and spicy, slightly bitter greens lend the perfect balance of flavors to this beautiful salad.
3 medium blood oranges or navel oranges (2 1/4 pounds)
1 tablespoon minced shallot (1 medium)
2 tablespoons sherry vinegar or white wine vinegar
Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/3 cup juice. Discard membranes.
Combine reserved 1/3 cup juice, shallot, and next 6 ingredients in a small bowl; stir well with a whisk.
Combine arugula, spring mix greens, and radicchio in a large bowl. Pour dressing over salad; toss gently to coat. Divide salad evenly among plates; top with orange sections, and sprinkle with hazelnuts.
Oxmoor House Healthy Eating Collection
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