From: Executive chef Joshua Linton, Ajasteak & Dana Hotel and Spa, Chicago. Yield: 1 salad. Orange Blossom Dressing: 10 ounces orange juice, fresh 1 tsp. orange blossom water 2 tsp. salt 3 Tbsp. + 2½ tsp. sugar 3 Tbsp. olive oil Salad: 1 cup blood orange segments 1 cup navel orange segments 3 Tbsp. kalamata olives, julienne 4 Tbsp. pomegranate seeds 3 Tbsp. red pearl onion, sliced ½ Thai bird chili, finely sliced 4 Tbsp. feta cheese, high quality, crumbled 4 Tbsp. mint, ...
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