SANDRA'S BLOOD ORANGE SALAD with TOASTED PECANS and SHAVED PARMESAN

A perfect blend of ingredients
that makes this salad absolutely pop...

Servings: (2)
Prep: 10 mins.

Posted by Sandra

INGREDIENTS

1 tablespoon champagne vinegar
1 roma tomato, de-seeded, juiced and sliced
2 cups spring salad greens
1 blood orange, with peel cut off, and then cut into segments from membrane
1 avocado, peeled, and cut into cubes
Kosher salt and freshly ground pepper, to taste
3 tablespoons olive oil
1 teaspoon dijon mustard
1/2 cup pecans, toasted
Parmesan cheese, shaved

METHOD

Whisk the vinegar and mustard while slowly drizzling in oil to emulsify, and taste for seasonings, adding kosher salt and ground pepper to taste, if needed, and set aside

Toast the pecans in a dry skillet over medium-low heat, just until fragrant, and remove to a small plate, and set aside to cool.

To assemble salad, toss the salad greens with 1/2 tablespoon of vinaigrette in a small bowl, and then place in the center of each of two plates. Place the cubes of avocado around the outside perimeter of the plates. Place the blood orange segments decoratively atop each salad, and then garnish them with sliced tomato, and toasted pecans. Lightly drizzle each with remaining vinaigrette. To finish, add shavings of parmesan cheese, and serve. Enjoy!