Blood Orange, Avocado and Arugula Salad

By Dunjab

Ingredients

• 2 blood oranges, zested
• 2 small oranges, tangerines or mandarins, juiced or 1 large orange, juiced
• 2 T balsamic vinegar
• 2 T honey
• 2 shallots, minced
• 3/4 t salt
• 3/4 t freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 10-12 oz washed arugula or spinach
• 1 blood orange, cut into peeled wedges
• 1 avocado, cut into chunks
• 2 T pine nuts, roasted in a dry pan until light brown and salted

Preparation

Step 1

In a blender combine the zest, juice, vinegar, honey, shallots, salt and pepper. Blend until well incorporated. While blending, add olive oil in a steady stream to emulsify. Transfer to a container and refrigerate. Place arugula in a large bowl. Toss with vinaigrette and top with tangerine and avocado chunks. Sprinkle on pine nuts and serve.