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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Irving, Texas in 1988.
- Contributed by Catsrecipes Y-Group
- 2 small blood oranges
- 1 tablespoon rice vinegar
- ½ teaspoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 6 cups mesclun or mixed young salad greens
- 4 red radishes trimmed and thinly sliced
- ½ small avocado peeled and sliced thin
- 2 tablespoons crumbled blue cheese
- Working with 1 orange at a time cut a thin slice off the top and the bottom exposing the flesh.
- Stand the orange upright and using a sharp knife thickly cut off the peel and remove all pith.
- Holding the orange over small bowl cut along both sides of each section to free from membrane.
- As you work discard any seeds and let the sections and any juice fall into the bowl.
- Repeat with the second orange.
- When both oranges are sectioned squeeze the membranes into the bowl to extract all of the juice.
- In a small bowl whisk together 2 tablespoons orange juice vinegar and mustard.
- While whisking slowly add the olive oil in a thin stream until emulsified.
- Whisk in the salt and pepper.
- In a large bowl combine mesclun, radishes and orange sections.
- Pour the vinaigrette over the salad and toss gently to mix well and coat evenly.
- To serve divide salad among individual plates.
- Top each portion with slices of avocado and sprinkle with the cheese.