Mixed Greens with Blood Oranges and Shaved Pecorino Pepato

Mixed Greens with Blood Oranges and Shaved Pecorino Pepato

Serves 4 to 6
Easy to make and pleasing to the eye, this is the perfect plated salad to accompany any savory winter dinner. Its bright colors and flavors bring a celebration to the plate. 
Ingredients: 
  • 2 blood or navel oranges
  • 4 cups baby arugula
  • 2 cups trimmed watercress
  • 2 cups roughly chopped radicchio
  • 1/2 fennel bulb, thinly sliced
  • 1/4 medium red onion, thinly sliced
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon champagne vinegar
  • 1 tablespoon orange juice
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 ounce Pecorino Pepato
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Method: 
Peel the oranges, slice them into 1/4-inch rounds and then cut the rounds in half to form half-moon shapes. Transfer to a bowl and add arugula, watercress, radicchio, fennel, and onions and set aside.

In a small bowl, combine the oil, vinegar, orange juice, and salt and pepper and drizzle over the greens. Toss well, being careful not to overmix or bruise the greens. Form a pile of the greens in the center of the salad plates. Place orange segments around the salads and shave 3 to 4 large pieces of the Pecorino Pepato over the greens. Serve immediately.
Nutritional Info: 
Per Serving: 100 calories (50 from fat), 8g total fat, 1.5g saturated fat, 5mg cholesterol, 320mg sodium, 11g carbohydrates, (2 g dietary fiber, 6g sugar), 3g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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