Blood Orange Salad and Vinaigrette
Blood oranges tend to be sweeter than other oranges and are well known for the beautiful rich red color. They are in season December to April, so enjoy them when you find them. We use them in the salad and juiced in then vinaigrette. White Balsamic Vinegar does make a difference, a bit softer flavour so the Blood orange comes through.
Blood Orange Salad and Vinaigrette
Generally, this makes 4 individual salads. Use a sprinkle of nuts if you prefer, we have a nut allergy in the family and recently discovered “Three Farmers Crunchy Little Lentils”. They taste a bit nutty and are great on salads or a snack.
Ingredients
- 3 TBSP (45 gr) blood orange juice (1 – 1.5 oranges)
- 2 TBSP white balsamic vinegar
- ¼ cup olive oil
- 8 cups Baby greens or Inspired Mixed Greens
- 2/3 cup (210 gr) blood orange segments
- 8 thin slices shallot
- 4 tsp. Three Farmers Crunchy Little Lentils
Instructions
- Juice 1 – 1.5 oranges, depending on their size for the marinade. Mix orange juice, White Balsamic vinegar and olive oil in a small dish. Set aside.
- Cut peel away from oranges, leaving no pith and cut into smaller segments. (The number of oranges will depend on their size and your trimming but think about 4 medium total for the salad and to taste).
- In a lager dish place all salad greens and toss with dressing.
- Place 2 cups salad greens on plate or any large margarita glass etc.
- Top each salad with 52 gr orange segments, 2 slices of shallot (rings separated) and 1 tsp. Crunchy Lentils.
- Serve immediately.
Notes
Salad itself is difficult to pair a wine with because of the vinegar. White Balsamic is less acidic but still a challenge.
Basically, acidic dressings go best with super-tart wines like Sauvignon Blanc. Pinot Gris will pair better with creamy dressings like Ranch.