Name: Blood Orange Salad with Baby Greens and Pecans Recipe
Prep time: 10 min
Yield: 6
Ingredients: 3 blood oranges; 2 blood orange; 5 cups baby greens; 4 oz Gorgonzola cheese; ½ cup pecans; 2 tbsp shallots; 2 tbsp balsamic vinegar; 4 tbsp extra virgin olive oil; salt and fresh ground pepper

Blood Orange Salad with Baby Greens and Pecans Recipe

blood orange salad with gorgonzola, pecans and baby greens recipe

How To Make Blood Orange Salad with Gorgonzola, Pecans and Baby Greens

Talk about gorgeous and delicious! This Blood Orange Salad is made with baby greens, Gorgonzola cheese, pecans, and tossed in a DIY vinaigrette dressing.

Preparation: 10 minutes

Cooking:

Total: 10 minutes

Serves:

Ingredients

3blood oranges,skinned and chopped
2blood orange,juiced
5cupsbaby greens,like arugula or baby spinach
4ozgorgonzola cheese
½cuppecans,chopped
2tbspshallots,finely chopped
2tbspbalsamic vinegar
4tbspextra virgin olive oil
salt and fresh ground pepper

Instructions

For the vinaigrette, combine about ⅓ cup of orange juice, olive oil, shallots, balsamic, salt, and pepper in a small glass jar; shake vigorously.
Place baby greens and gorgonzola in a large salad bowl and toss with just enough vinaigrette to coat.
Divide greens on 6 individual salad plates and top with oranges and sprinkle chopped nuts.
Drizzle with a little more vinaigrette and serve immediately.