Ingredients Jump to Instructions ↓

  1. 3 Blood oranges

  2. 1 Radicchio head - leaves separated (medium)

  3. 1 Fresh arugula - tough stems removed

  4. 1/2 Red onion - cut thin slices

  5. 1/2 cup 118ml Pitted black olives, such as

  6. Dry cured or Kalamata

  7. 1/4 cup 59ml Extra-virgin olive oil

  8. 2 tablespoons 30ml Balsamic or sherry wine vinegar

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. 4 oz 113g Goat cheese

Instructions Jump to Ingredients ↑

  1. Cut off both ends of the oranges, then cut away the peel and bitter white pith. Over a small bowl to catch the juices, cut between the membrane and flesh to remove the orange segments.

  2. On a large serving plate decoratively arrange the radicchio and arugula, alternating the colors, then top with the onions, orange segments and olives.

  3. Whisk the olive oil and vinegar with the reserved orange juice to blend. Season to taste with salt and pepper, and drizzle over the salad. Top with crumbled goat cheese and serve.

  4. This recipe yields 4 to 6 servings.


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