This salad was inspired two weeks ago by a beautiful blood orange sitting on my counter. The glory of fresh citrus in January littered my counters and I searched for interesting flavours to compliment. It's fairy well balanced I'd say. Tart and sweet, nutty and chewy. The first salad I made was better, so I'll write the recipe for that one. (Pictured below)
Blood Orange Inspired Salad
Lettuce for two
Two medjool dates, chopped small
1/4 cup walnuts, chopped and toasted
1 blood orange, segmented, all the skin taken off
parmesan in slices
Combine all these ingredients in a mixing bowl, saving a little for garnishing on top. Toss with vinaigrette and plate up.
blood orange vinaigrette:
juice of one blood orange
small dash of white wine vinegar
double the amount of orange juice in olive oil
a tiny bit of dijon mustard
salt and pepper
Place these ingredients in a little container or jar, shake well.