Blood-Orange Salad

Seasonal citrus is one of the only bright spots on the produce shelf this time of year, and in an effort to stave off S.A.D. and, of course, scurvy, even the staunchest locavore will make exceptions for Florida and California fruit. The blood orange, in particular, is as visually stunning as it is gustatorily refreshing, its color derived from anthocyanin pigment, also found in raspberries. The sweet-tart flavor pairs perfectly with peppery arugula, sweet dates, and salty cheese in this winter salad from Print’s Charles Rodriguez.

Ingredients

3 blood oranges
1/4 cup roasted almonds, roughly chopped
2 tbs. sherry vinegar
2 tbs. almond oil
2 tbs. grapeseed oil
1 shallot, finely chopped
2 cups arugula leaves, packed
Salt and pepper
1/4 cup Medjool dates, pitted and roughly chopped
1/4 cup shaved Parmigiano-Reggiano

Instructions

Preheat oven to 350. Segment 2 blood oranges by (1) slicing off top and bottom; (2) removing peel and pith with a chef’s knife; and (3) slicing out each segment between the membranes. Juice remaining blood orange and reserve juice for dressing. Toast almonds for 5 minutes in oven. Whisk together vinegar, almond oil, grapeseed oil, blood-orange juice, and shallots. Toss arugula with vinaigrette. Season with salt and pepper. Add dates and almonds. Toss. Garnish with orange segments and shaved cheese. (Published 2010)