- 2 tablespoons fresh blood orange juice or regular orange juice
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon minced shallot
- 1/2 teaspoon honey
- 3 tablespoons pistachio oil
- 2 blood oranges or regular oranges
- 1 4-ounce package mâche
- 1/4 cup shelled natural pistachios, toasted
- 1/4 cup pomegranate seeds or dried cranberries
- Whisk orange juice, vinegar, shallot, and honey in small bowl. Gradually whisk in pistachio oil. Season dressing to taste with salt and pepper.
- Using small sharp knife, cut off peel and white pith from oranges. Working over small bowl, cut between membranes to release orange segments. Divide mâche among 4 plates. Divide orange segments, pistachios, and pomegranate seeds among plates. Drizzle dressing over salad and serve.