Recipe by Chef Jacquie
Small bag of spinach or small container of arugula salad or a blend of both
4 Tablespoons Blood Orange Vinaigrette (see recipe below)
1/4 fennel bulb, sliced thin
Salt and pepper, to taste
1 Blood Orange, peeled and sliced
6 crushed almonds for garnish
Goat cheese for garnish
–Blood Orange and Red Wine Vinaigrette Ingredients (make a big batch and save for the week)
1/3 Cup Lambrusco Red Wine Vinegar (I use Cardena’s)
2/3 Cup Blood Orange Extra Virgin Olive Oil (I use Cardena’s)
–To Make Vinaigrette
Place all ingredients in a cruet or sealed container and shake vigorously, set aside.
–To Make Salad
In a large bowl add spinach/arugula, blood orange slices, a pinch of salt and pepper, vinaigrette and toss together until leaves are well coated.
To plate salad: place a large mound of salad in the center of a chilled plate, garnish with crumbled goat cheese and crushed almonds.