Blood Orange Vinaigrette

I knew I wanted to make a salad with blood orange segments on top, because their color is just so incredible. So using the juice in the vinaigrette was a no brainer. 

You can use this on whatever salad you like (ours was made with green leaf lettuce, cucumbers, goat cheese, red onions and dried cranberries). And it was good.

  BLOOD ORANGE VINAIGRETTE
Yield: about 1 cup

1/3 cup fresh blood orange juice (or regular orange juice)

3 tablespoons fresh lime juice

2 cloves garlic, pressed

1 tablespoon minced shallot

1 tablespoon honey

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/2 cup canola oil

Whisk together orange juice, lime juice, garlic, shallot, honey, salt, pepper and cumin. Add oil in a slow stream, whisking until well blended. Season to taste (you might need more honey if your blood orange juice is very tart).

adapted from Gourmet, August 2001

To supreme an orange (that's what it's called when you slice
out the segments), first use a sharp knife to cut off the peel.

Then use your knife to separate the segments from
the white pithy membrane on each side (do this over
a bowl to catch both the segments and the juice)

If my hand looks a little awkward in the above photo, it's
because I'm actually holding the orange & knife in my left
hand and taking the photo with my right hand. Not bad, eh?

See, you get lots of nice juice too (you can use that in the vinaigrette).

the salad