Festive Orange Salad
Serves 4
Pomegranates and orange slices add a splash of color to this winter salad. Try blood oranges, if they're available — they make the most dramatic statement with their jewel-like ruby flesh.
2 oranges, preferably blood oranges, peeled
8 ounces Earthbound Farm Organic Mixed Baby Greens,
Baby Arugula, or Baby Spinach
1 ripe avocado, pitted, peeled, and sliced crosswise
Seeds of 1 small pomegranate
1/3 cup toasted or candied hazelnuts
Orange-Balsamic Vinaigrette:
2/3 cup fresh orange juice
2 tablespoons balsamic vinegar
2 teaspoons honey, or to taste
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Slice the oranges crosswise into rounds. If your oranges are very large, cut each round in half.
Place the orange juice in a small pan and reduce over medium-high heat until the juice has concentrated to about 3 tablespoons. Place the reduced orange juice in a small jar with a lid. Add the vinegar, honey, and olive oil, and shake vigorously to blend. Season to taste with salt and pepper.
Place the greens in a bowl and toss with some of the dressing to coat the leaves. Divide among 4 salad plates, or arrange the greens on a shallow platter. Arrange the orange slices and avocado wedges on each salad, then sprinkle with the pomegranate seeds and hazelnuts. Drizzle on more dressing as desired. Serve immediately.
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