You may have noticed that the produce section looks a little grim this time of year. The pickings are slim, and most of the poor little guys are underripe or overripe, and have traveled halfway across the world. But thank goodness blood oranges come to the rescue this time of year, because they are beyond delicious, pretty cheap, and stunningly beautiful. Here’s a simple little salad you can make for a light, vibrant meal:
4 oz spring mix or other artisan greens
1 blood orange
1/4 cup toasted pistachios
1/4 cup shaved fennel bulb
2 tbsp extra virgin olive oil
1 tsp mustard
1.5 tsp sherry vinegar
salt and pepper
Start by segmenting the blood orange. Here’s a video on how to do it if you don’t know how:
Reserve the blood orange segments, and squeeze the remaining parts of the orange into a bowl, to collect the juices. Take 1 tbsp of this juice and whisk with the olive oil, mustard, sherry vinegar, and a large pinch of salt and pepper, until emulsified and well blended.
Toss the greens with the blood orange segments, pistachio, fennel, and dressing right before serving. Enjoy!