21 Jun 2011 INGREDIENTS 1/4 cup freshly squeezed blood orange juice (from 1 blood orange) 1 TBSP minced shallot 3/4 teaspoon flaky sea salt freshly ground pepper to taste 2 TBSP (good quality) extra-virgin olive oil 1 ripe Haas avocado, peeled and cut into 1/4-inch-thick slices 2 cups (1 ounce) loosely packed baby arugula leaves 1-2 blood oranges, peeled, segmented, and seeded DIRECTIONS: In a bowl, whisk together blood orange juice, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually add olive oil and whisk vigorously to combine. Put arugula in a bowl and drizzle vinaigrette, using your hands, toss to coat. Divide the arugula between two plates, top with avocado and blood ... {Tags: , , } {More...}