Mache Salad with Blood Oranges, Pistachios, and Pomegranate

1. 1

   Whisk orange juice, vinegar, shallot, and honey in small bowl.

2. 2

   Gradually whisk in pistachio oil.

3. 3

   Season dressing to taste with salt and pepper.

4. 4

   Using small sharp knife, cut off peel and white pith from oranges.

5. 5

   Working over small bowl, cut between membranes to release orange segments.

6. 6

   Divide mache among 4 plates.

7. 7

   Divide orange segments, pistachios, and pomegranate seeds among plates.

8. 8

   Drizzle dressing over salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.