3 blood oranges, peel removed and cut into sections
1 naval orange, peel removed and cut into sections
¼ cup chopped pecans or walnuts
2 ounces crumbled goat cheese
2 tablespoons olive oil
1 tablespoon honey
½ lemon, zest and juice
Salt and pepper to taste
Alternate the blood orange and naval orange slices decoratively on a platter. Sprinkle chopped pecans or walnuts and goat cheese on top.
In a small bowl whisk together olive oil, honey, lemon zest and juice, salt and pepper. Drizzle over salad and serve. Makes 4 to 6 servings.