Pomegranates and orange slices add a splash of color to this flavorful winter salad. Try blood oranges, if they're available; they make a most dramatic statement with their ruby-red flesh.
|2||oranges (preferably blood oranges, peeled)|
|8 ounces||Earthbound Farm Organic Spring Mix, Baby Arugula or Baby Spinach|
|1 medium||ripe avocado (pitted, peeled and sliced crosswise)|
|1 small||pomegranate (seeds)|
|1/3 cup||toasted or candied hazelnuts|
|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.