Citrus Salad with Blood Orange Olive Oil and Raspberry Vinaigrette
16 ounces (1 bag) arugula or mixed greens
2 blood oranges and/or navel oranges, peeled and sliced or sectioned
1/2 cup pomegranate seeds
1/4 cup sliced almonds
1 shallot, thinly sliced
1 small fennel bulb, thinly sliced
1 tablespoon orange juice
4 tablespoon Raspberry Balsamic Vinegar
1 tablespoon Blood Orange Vinegar
Place the greens in a large salad bowl. Top with the blood orange slices, pomegranate seeds, almonds, shallots and fennel. In a small bowl, whisk together the orange juice, vinegar and olive oil. Pour over the salad and toss to combine.
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