Chopped Red Salad
Red Belgian endive, cabbage, baby chard, leaf lettuce and roasted baby beets with Blood Orange Vinaigrette dressing give this striking salad its name. Garnish with black olives and blood orange segments.
1 1⁄2 cups olive oil
6 tbsp. blood orange juice
6 tbsp. red wine vinegar
4 cups red Belgian endive, chopped
4 cups red cabbage, chopped
4 cups baby red chard, chopped
3 cups red leaf lettuce, chopped
1 cup baby beets, roasted, peeled
1 cup crumbled goat cheese
Blood orange segments, as needed for garnish
Black olives, if desired
1. In a small bowl, whisk together olive oil, blood orange juice and red wine vinegar. Season to taste and reserve.
2. In a large bowl, combine endive, cabbage, chard, leaf lettuce and beets. Toss with enough dressing to coat. Portion onto plate, top with goat cheese and garnish with blood orange segments and black olives, if desired.