Salad of Dandelion Greens, Blood Oranges, Goat Cheese and Pecans
Serves 4 -6
2 blood oranges
1 (1-pound) bunch dandelion greens, trimmed and torn
1 cup toasted pecan halves
½ red onion, thinly sliced
2/3 cup raisins
¼ cup sherry vinegar
¼ cup plus 2 tablespoons fruity olive oil
Salt and freshly ground pepper
4 ounces fresh goat cheese, crumbled
Supreme the oranges: Slice off the top and bottom of the whole fruit, then cut off the rest of the peel, carefully following the line of the flesh. Slice free each segment over a bowl to collect the juices, separating it from the central membrane. Set the segments and juice aside.
In a large bowl, toss the dandelion greens with the pecan halves, onion and raisins.
Make the dressing: In the bowl with the orange juice, whisk in the sherry vinegar and olive oil, along with ½ teaspoon salt and several grinds of pepper. Taste and adjust the seasoning as desired.
Add half the dressing to the salad, tossing to coat. Add additional dressing to taste. Gently toss in the orange segments.
Plate the salad, dotting the top with crumbled goat cheese.