Blood Orange Salad with Blue Cheese

FOR THE VINAIGRETTE

• 1/2 cup olive oil
• 1/4 cup blood orange juice
• 2 1/2 tbsp white wine vinegar
• 2 tbsp honey
• 1 tbsp spicy mustard or Creole mustard
• Salt and black pepper to taste

FOR THE SALAD

• 8 small-medium sized blood oranges
• 4 ounces Cashel Blue Irish cheese crumbled roughly
• 1/4 cup chopped pecans. Candied are best but not required
• 16 ounce pack of spring mixed greens
• Salt and pepper to taste

1. Combine all of the dressing ingredients in a plastic container with the lid securely sealed. Shake until everything is mixed together. Set aside.
2. Peel and segment the oranges by taking the peel off with a sharp knife. Then slice in between the membrane of each slice and the segment will fall out.
3. Transfer the oranges to a small bowl.
4. Place the mixed greens into a large bowl and add the orange slices and about 2 tbsp of the dressing.
5. Toss gently and add more dressing if you prefer. Transfer the greens to plates and top each pile with some crumbled blue cheese, pecans and season with salt and pepper.