This week's Off The Counter features a seasonal obsession of mine, the blood orange. Each year, about this time, the burgundy blushed rinds of this citrus wonder begin filling the produce shelves. I recently used them in this salad. The crimson fruit makes an absolutely beautiful dish. Take a look:
The night I prepared the blood orange salad I also served a bowl of arugula, roasted pine nuts and shredded parmesan cheese. The two salads tasted wonderful together, and accompanied by a few glasses of wine, my husband's and my dinner was tasty, pretty and healthy. Our children still refuse to eat salads and we still refuse to serve them wine...
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