Blood and Mandarin Orange Salad

I just made and ate this blood and mandarine orange salad and now I’m sure this will be one of my favorite salads all spring and summer long. It’s a variation of a classic Sicilian (know for their citrus fruits) Blood Orange Salad with red onions and gorgonzola. Use whatever oranges are in season and pair them with thinly sliced fennel, red onions, wild baby arugula and gorgonzola. To finish it I seasoned with salt and pepper and drizzled it with a lemon infused extra virgin olive oil. Crazy good! I could eat another right now.

Ingredients (salad for two)

2 blood oranges – peeled and thinly sliced

2 mandarine oranges – peel and thinly sliced

2 cups wild baby arugula – loosely packed or just 2 handfuls

1/2 fresh fennel – core removed and very thinly sliced

1/2 medium red onion – very thinly sliced

Sprinkle with crumbled gorgonzola to taste

Season with salt and pepper

Drizzle with extra virgin olive oil that’s infused with lemon – or squeeze a bit of fresh lemon onto the salad along with the oil

Instruction

Layer a platter (or individual plates) with the arugula. Top with the remaining ingredients. Season and drizzle with the oil.

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