Blood Orange and Heirloom Lettuce Salad

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Blood Orange and Heirloom Lettuce Salad

 

4 blood oranges

1/2 cup extra-virgin olive oil

6 small green onions

1 teaspoon honey

1 head Heirloom lettuce

3/4 cup feta cheese, crumbled

2 tablespoons balsamic vinegar

1 cup walnuts, broken into samll pieces

1/8 teaspoon salt freshly ground pepper

1 cup whole olives

 

Cut a thick slice off the top and bottom of each orange, exposing the flesh

beneath the peel. Working with one orange at a time, holding it firmly,

slice away the peel in wide strips, cutting off all of the pith and membrane

to reveal the fruit sections. Holding each peeled orange over a bowl, cut

along both sides of each section, against the membrane, to release the whole

segments and let drop into a bowl. Set aside. Trim the green onions, leaving

about 1/2 inch of the green top. Cut crosswise into 1 inch pieces and slice

each piece lengthwise into slivers. Set aside.

Separate the leaves from the core of the lettuce; rinse and dry. Tear the

leaves into small pieces and place in a bowl. In another bowl, combine the

vinegar, salt and pepper to taste; stir until the salt is dissolved. Add the

olive oil gradually while whisking, then whisk in the honey. Transfer any

juice collected in the bowl of orange segments to another small bowl. Whisk

1 tablespoon juice into the dressing. Drizzle half of the dressing over the

lettuce and toss to coat well. Add the crumbled cheese and walnuts to the

orange segments. Drizzle in the remaining dressing and carefully toss.

Arrange over the lettuce, garnish with olives.

Makes 6 servings..