Prep: 15 minutes; other: 3 minutes
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.
Oxmoor House JUNE 2006
1. Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/3 cup juice. Discard membranes.
2. Combine reserved 1/3 cup juice, shallot, and next 6 ingredients in a small bowl; stir well with a whisk.
3. 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.
Go to full version of