Blood Orange Salad

As many of you know one of my favorite things to do when I’m not working at the acupuncture office is to find healthy recipes with new and delicious ingredients. I find myself sharing many of these recipes with you individually. Now, I’ll be sharing some of my more successful recipes with you all over the next few weeks in blog posts and in the business’s Facebook page. Enjoy!
Blood Orange Salad
– 1 box arugula or mâché (aka lamb’s leaf lettuce)
– 1 bunch frisée, chopped
– 3 blood oranges, peeled, pith removed and sliced into sections
– 1 large or 2 small fennel bulbs, thinly sliced (I use a mandolin)
– 1/2 cup chopped roasted pistachio nuts (Trader Joe’s has these)
– 2/3’s cup crumbled goat cheese
– 1/4 cup chopped fresh dill weed
1/2 cup extra virgin olive oil
1/3 cup pistachio oil
1/3 cup champagne vinegar
1 tbsp. orange juice
1 shallot finely chopped
1 tbsp. good Dijon mustard
2 tsp. nutritional yeast flakes
1 tsp. dried Herbes de Provence