4 Blood Oranges (peeled and segmented)
2 Valencia Oranges (peeled and segmented)
1 Small Vidallia Onion (thinly sliced)
1/2 cup Olive Cart Kalamata Olives
Seeds of 1 Pomegranate
1/4 cup Toasted Pine nuts
2 oz. Blue Cheese
6 oz. Arugula
2 Pan seared and Roasted Duck Breast
Blood Orange Vinaigrette
1/4 cup Blood Orange Juice
2 tbs. Olive Cart South Haven 25 Year aged Balsamic Vinegar
1 tbs. honey
1 tsp. Orange Flower Water
1/2 tsp. Cinnamon
1/2 tsp. Paprika
Olive Cart Michigan Flaked Sea Salt and Fresh Ground Black Pepper to taste
1/4 cup Olive Cart Blood Orange Extra Virgin Olive Oil
In a bowl mix all ingredients, In another small bowl combine all vinaigrette ingredients and mix til emulsified. Pour over greens, toss and serve. Refrigerate any unused portion of the vinaigrette for up to 7 days.
