Blood Orange, Radicchio, Endive and Olive Salad

1. 1

   Cut off both ends of the oranges, then cut away the peel and bitter white pith.

2. 2

   Over a small bowl to catch the juices, cut between the membrane and flesh to remove the orange segments.

3. 3

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

4. 4

   Whisk the olive oil and vinegar with the reserved orange juice to blend.

5. 5

   Season to taste with salt and pepper, and drizzle over the salad.

6. 6

   Top with crumbled goat cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.