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Blood Orange Escarole Salad with Feta

Rebecca Haley-Park
Print Recipe
Servings 2

Ingredients
  

  • 1½ blood oranges
  • 1 tablespoon extra virgin olive oil
  • 1½ teaspoons red wine vinegar
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 1 head escarole tough outer leaves discarded
  • 2 ounces feta cheese crumbled
  • ½ cup walnuts toasted

Instructions
 

  • Peel and segment 1 orange and set pieces aside. Zest and juice ½ of the other orange and add to a small bowl with the oil and vinegar. Whisk to combine and season to taste with salt and pepper. Set dressing aside.
  • Wash and dry escarole leaves and tear into bite-size pieces. Season with salt and toss with 2 tablespoons dressing in a large bowl. Divide escarole between two plates and top with feta, walnuts, and orange segments. Serve.