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Arugula and Escarole Salad with Blood Orange and Maple Vinaigrette



2 blood oranges, peeled and pulled apart

½ cup raspberries

½ cup blueberries

½ cup blackberries

½ cup strawberries, sliced

½ cup pecans, halved

½ cup cherry tomatoes

1 avocado, sliced

2 cups arugula

2 cups escarole

Assemble the salad, with all the ingredients spaced evenly thoughout on separate plates, and pepper to taste.

INGREDIENTS for Blood Orange & Maple Vinaigrette

2 blood oranges, zested and juiced

2 tablespoons balsamic vinegar

2 tablespoons grade A maple syrup

1 clove garlic

¾ teaspoon salt

½ teaspoon pepper

½ cup extra virgin olive oil

Add the blood orange juice, zest, vinegar, maple syrup, garlic, salt, and pepper to a blender; blend until thoroughly combined. Then add the olive oil. Serve immediately or store in the refrigerator in an airtight container.

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