Printable Recipe: Roquefort, Blood Orange, and Garden Greens Salad

Roquefort, Blood Orange, and Garden Greens Salad

I love this light, flavorful, spring-y salad. For heavier Easter dinner menus like this one, it's a wonderfully light way to start things off. With the blood oranges and bright greens, it's also very pretty!

This is a nearly perfect spring salad. The lemon and olive oil dressing lets the natural flavors really come though. Try this salad with a slightly bitter baby green for best results.

Recipe serves 8.

Ingredients:
16 C. mixed baby greens, packed
1 C. crumbled Roquefort cheese
4 large blood oranges, peel and white pith removed
1/2 C. olive oil
1/3-1/2 C. freshly squeezed lemon juice, to taste
salt, to taste
Freshly ground black pepper, to taste

Instructions: 1. In a large salad bowl, toss together your greens and your Roquefort.

2. To separate the blood orange segments, cut between the membranes between each section with a sharp knife. Mix blood orange segments with salad mixture.

3. Right before serving, pour over your lemon and oil, then salt and pepper to taste (I find it needs quite a bit of salt).

4. Toss well to combine.