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Blood Orange Salad With Blood Orange Vinaigrette Ingredients Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml Blood Orange Salad 4 oz mix spring greens 8 oz blood oranges, about 2 medium 3 tbsp mozzarella pearls, or any other cheese of choice 2 tbsp toasted walnuts Optional ingredients for the salad 1 bulb of fennel, halved lengthwise, cored, and thinly sliced 1 avocado, pitted and diced 1/4 cup thinly sliced red onion For the blood orange vinaigrette 1/4 cup blood orange juice, 1 tsp blood orange zest 2 tbsp red wine vinegar 1/3 cup extra virgin olive oil 1 tsp honey, optional 1 tsp Dijon or whole-grain mustard 1/4 tsp salt, or to taste 1/4 tsp freshly cracked black pepper Instructions Zest the blood orange and juice about 2 medium blood orange or one large blood orange