Blood Orange Salad

From My Carolina Kitchen

2 each blood oranges, cara cara, and Florida navel oranges

Trim off the ends of the oranges with a sharp knife. Remove the peel, then cut the oranges into thin slices and arrange in an attractive manner on a platter. Drizzle with the vinaigrette below and garnish with the pistachios, feta cheese, and mint leaves.

Vinaigrette:

1 teaspoon sweet Hungarian paprika

1 tablespoon red wine vinegar

3 tablespoons extra virgin olive oil

A couple of pinches of sea salt and a few grinds of freshly ground black pepper

To make the vinaigrette, place the paprika, vinegar and oil, salt and pepper in a small jar with a tight fitting lid and shake well.

Garnishes:

Chopped pistachios

Feta cheese

Fresh mint leaves

Garnish the oranges with pistachios, finely crumbled feta cheese and mint leaves. The salad is best served within 30 minutes, or if you wish to hold it longer, add the mint leaves at the last minute to prevent them from wilting. Salad is easily doubled.

Adapted from Salad d’Oranges et Olives Noires in 60 Minute Gourmet by Pierre Franey– serves 4 or 5

This delicious recipe is brought to you by My Carolina Kitchen