Blood Orange Salad with Gorgonzola, Pecans and Baby Greens

Great

% Daily Values based on a 2,000 calorie diet

Step 1

For the vinaigrette, combine about 1/3 cup orange juice, olive oil, shallots, balsamic, salt and pepper in a small glass jar and shake vigorously.

Step 2

Place baby greens and gorgonzola in a large salad bowl and toss with just enough vinaigrette to coat.

Step 3

Divide greens on 6 individual salad plates and top with oranges and sprinkle chopped nuts.

Step 4

Drizzle with a little more vinaigrette and serve immediately.

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