Blood Orange Salad
I spotted some blood oranges at the grocery store last week. This is a seasonal fruit (usually from December – May) and are sometimes difficult to find. Blood oranges as the name implies has a deep red or almost blood colored flesh. It has a raspberry undertone aside from it’s citrus taste and is less sweet than a regular orange.
To prepare, cut a bit of both ends of your orange. Stand the fruit on one end and remove the peel and pith by running your knife down the side as close to the flesh as possible. Then lay your fruit on it’s side and slice your orange into circles. Set aside.
Place bed of arugula on a plate, arrange your blood orange slices on it, add some thinly sliced radish and scatter some sliced almonds or whatever nuts you have on hand. Drizzle with vinaigrette dressing before serving.