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, torn (or micro mint sprouts)
For dressing: Puree all ingredients together until well-combined.
For salad: Except for feta and mint, toss all ingredients together gently with dressing. Place ingredients attractively on serving plate and garnish with feta crumbles and torn mint leaves.
