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Salad of dandelion greens, blood oranges, goat cheese and pecans

Time 20 minutes
Yields Serves 4 to 6
Salad of dandelion greens, blood oranges, goat cheese and pecans
1

Supreme the oranges: Slice off the top and bottom of the whole fruit, then cut off the rest of the peel, carefully following the line of the flesh. Slice free each segment over a bowl to collect the juices, separating it from the central membrane. Set the segments and juice aside.

2

In a large bowl, toss the dandelion greens with the pecan halves, onion and raisins.

3

Make the dressing: In the bowl with the orange juice, whisk in the sherry vinegar and olive oil, along with one-half teaspoon salt and several grinds of pepper. Taste and adjust the seasoning as desired.

4

Add half the dressing to the salad, tossing to coat. Add additional dressing to taste. Gently toss in the orange segments.

5

Plate the salad, dotting the top with crumbled goat cheese.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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