Blood Orange And Beet Salad - cooking recipe

Ingredients

1/3 cup strained blood orange juice
1 tbsp lemon juice
1 tbsp olive oil
2 tbsp white wine vinegar
1 1/2 lb asparagus, trimmed
7 oz curly endive
9 oz radicchio
2 lb beets, cooked, halved
1 tbsp pine nuts, toasted
4 None medium blood oranges, segmented
5 oz low-fat feta cheese

Preparation

To make the orange dressing, whisk together blood orange juice, lemon juice, olive oil and white wine vinegar. Season. Set aside.
Blanch asparagus in boiling water for 1 min. Rinse under cold water until cool then drain. Arrange endive and radicchio on serving plates. Top with beets, pine nuts, asparagus, blood orange segments and feta. Drizzle with orange dressing. Serve immediately.