Blood Orange, Kalamata and Manchego Salad

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Dressing

1/2

Lemon

1/2

Valencia Orange

1

Lime

1 g

Chili Powder

7 g

Honey

120 mL

Olive Oil

to taste

Salt

Salad

2

Blood Oranges

1 pckg

Wild Baby Arugula

1 head

Radicchio

1/2

Fennel Bulb

115 g

Manchego Cheese

to taste

Kalamata Olives

Cooking Instructions

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Step 1

Start with the vinaigrette: juice the Lemon (1/2) , Valencia Orange (1/2) and Lime (1) through a fine mesh strainer into a bowl.

Step 2

Add Chili Powder (1 g) and Honey (7 g) , then stream with Olive Oil (120 mL) whisking constantly, until emulsified. Add Salt (to taste) and taste to check seasoning.

Step 3

Slice the skin off the Blood Oranges (2) , removing the white pith. Then slice the oranges into discs.

Step 4

Tear the Radicchio (1 head) in pieces, then thinly slice the Fennel Bulb (1/2) . Shave the pieces of Manchego Cheese (115 g) and chop the Kalamata Olives (to taste) .

Step 5

Assemble the salad: toss the radicchio, fennel, Wild Baby Arugula (1 pckg) , and dressing together, top with the oranges, manchego, and olives, and give it a final toss.