Blood Orange, Radicchio, Endive And Olive Salad

Recipe Ingredients

3		Blood oranges
1		Radicchio head - leaves separated (medium)
1		Fresh arugula - tough stems removed
1/2		Red onion - cut thin slices
1/2 cup	118ml	Pitted black olives, such as
		Dry cured or Kalamata
1/4 cup	59ml	Extra-virgin olive oil
2 tablespoons	30ml	Balsamic or sherry wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
4 oz	113g	Goat cheese

Recipe Instructions

Cut off both ends of the oranges, then cut away the peel and bitter white pith. Over a small bowl to catch the juices, cut between the membrane and flesh to remove the orange segments.

On a large serving plate decoratively arrange the radicchio and arugula, alternating the colors, then top with the onions, orange segments and olives.

Whisk the olive oil and vinegar with the reserved orange juice to blend. Season to taste with salt and pepper, and drizzle over the salad. Top with crumbled goat cheese and serve.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A25) - from the - TV FOOD NETWORK

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