Blood orange and radicchio salad with pickled kumquats
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 4servings
Ingredients
1head of butter lettuce
1head of radicchioI used radicchio castillo franco here, but any radicchio works
2blood oranges
4ozof blue cheeseI used Point Reyes Original Blue
1/4cupof chopped hazelnuts
1/4cupof pickled kumquats recipe found here
1shallotchopped
5-6tbspsof olive oil
1 1/2tbspsof honey
salt/pepper to taste
Instructions
Rinse butter lettuce and radicchio well, set aside to dry and then tear/chop into small pieces (I like keeping the lettuce larger here, but totally a personal preference).
Using a sharp knife, segment both of the blood oranges. Reserve juice and segments in a bowl. Set aside.
To make the blood orange vinaigrette, in a high speed blender place shallot, honey, salt/pepper and 1/4 cup of the reserved blood orange juice (doesn't have to be exact). Blend on low to combine. With the blender still running, slowly drizzle in 5 tbsp of olive oil. Taste, adjust seasoning as necessary.
To assemble salad, on a large platter spread a layer or butter lettuce followed by a layer of radicchio directly on top. Top with a generous serving of blood orange segments. Add chopped hazelnuts, blue cheese crumbles, and pickled kumquats. Drizzle with blood orange vinaigrette. Serve immediately and enjoy!