Follow these steps for perfect results
blood orange juice
fresh
rice vinegar
unseasoned
shallot
minced
honey
pistachio oil
blood oranges
mache
pistachios
shelled, toasted
pomegranate seeds
Prepare the vinaigrette by whisking together orange juice, rice vinegar, shallot, and honey in a small bowl.
Gradually whisk in the pistachio oil until the dressing is emulsified.
Season the dressing to taste with salt and pepper.
Peel the blood oranges, removing all the white pith.
Carefully segment the oranges over a bowl to catch the juices.
Divide the mache evenly among 4 plates.
Distribute the orange segments, toasted pistachios, and pomegranate seeds over the mache on each plate.
Drizzle the prepared dressing over the salad and serve immediately.
Expert advice for the best results
Toast the pistachios lightly for enhanced flavor.
Make the dressing ahead of time and store in the refrigerator.
Add a sprinkle of sea salt to the salad for extra flavor.
Everything you need to know before you start
5 minutes
Dressing can be made ahead.
Arrange the salad components artfully on each plate for a visually appealing presentation.
Serve as a light lunch or side dish.
Pair with grilled fish or chicken.
Serve with crusty bread.
Enhances the fruity and nutty flavors.
Complements the acidity of the citrus.
Discover the story behind this recipe
Emphasizes fresh, seasonal ingredients.
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