4 oranges
1/2 c. kalamata olives, pitted
6 c. baby greens, washed and dried
2 oz. feta cheese
1/2 c. toasted walnuts, chopped
Red Wine Vinaigrette
Slice ends off both ends of the oranges; with vertical slices, remove peel and white pith. Slice next to both sides of each membrane to remove orange sections; set aside. Slice olives into halves; set aside. Just before serving, toss oranges, olives and baby greens with Red Wine Vinaigrette; divide equally between four salad plates. Garnish salads with feta cheese and walnuts. Serves 4.
Red Wine Vinaigrette
1/4 c. red wine vinegar
2 tsp. Dijon mustard
1 tbsp. honey
1 clove garlic, minced
1 tbsp. shallot, minced
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/2 c. light olive oil
Place first seven ingredients in a small bowl and blend whisk together. Pour a steady stream of olive oil and continue to whisk until blended.
