We went to Los Angeles to celebrate Peter’s father’s birthday as we have always done in January over the years. As usual, I brought an extra bag and looked forward to picking the bountiful crop of oranges from their yard. Their tree bears the sweetest and juiciest oranges that I have ever tasted anywhere in the world. As we picked the fruits together, Peter’s mother told me that this year she has harvested well over a thousand oranges from this amazing tree.
The first thing I did after I returned home was to make this orange salad with a fresh citrus dressing. It was so refreshingly delicious that Peter and I finished the entire salad and I had to make a second batch for the kids.
Orange Walnut and Gorgonzola Salad with Fresh Citrus Dressing
5 to 6 heaping cups organic spring mix
1/4 red onion, thinly sliced (optional)
2 large fresh juicy sweet oranges, peeled and pith removed
2/3 cup of toasted walnuts
1/3 cup gorgonzola cheese, crumbled
Ingredients For Dressing:
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon coarse ground mustard
1 teaspoon honey
1 loosely packed teaspoon orange zest
1 loosely packed teaspoon lemon zest
1/4 teaspoon salt or to taste
Freshly ground pepper
Toast the walnuts in a toaster oven or on a pan on the stove until slightly browned.
Using a serrated knife on a clean cutting board, cut off the two ends of the orange. Stand the orange on the cut end on the board and cut off the skin as you turn the orange like a drum. Slice the orange in half lengthwise, and then slice into thin half circles. Save the juice and pour it into a bowl to make the dressing.
Mixing all the dressing ingredients and set aside.
Toss together the spring mix, sliced red onion and the orange slices in a salad bowl with half the dressing. Separate into 4 servings and top with toasted walnut and crumbled gorgonzola. Drizzle with the rest of the dressing and serve.