I love citrus in my salad, and I’m not really big on salad in other variations. So, that means we eat a lot of citrus vinaigrette. A bright, colorful salad on the side of something delicious and indulgent balances and rounds out the meal. This salad is a sicilian favorite, combining blood oranges and olives. If I liked fennel, a little raw fennel shaved on the salad with a mandoline would be a nice touch.
Blood Orange and Olive Salad
1 orange and 1 blood orange, supremed
1/2 cup olives like Gaeta or your favorite, sliced
3 cups spinach
4 tablespoons olive oil
1 tablespoon honey
salt and pepper
2 tablespoons toasted pine nuts (optional)
To make the vinaigrette, combine the juice of the lemon, olive oil, honey, and salt and pepper to taste and whisk together. Supreme the citrus by slicing the top and bottom off the peel, running your knife along the side all the way around to remove the peel and all white stuff. Slice on either side of each segment so that you have citrus segments without any white. Squeeze the juice out of remaining bits.
Toss the spinach in the vinaigrette and add in citrus segments and olives (and pine nuts if you are using them).