Blood Orange And Goat Cheese Salad


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.