So I’m reading my issue of Bon Appetit, and I keep noticing these blood red oranges. I think, “hmmm, I wonder what they taste like. Can’t be blood can it.” Of course not. I still wonder. So I am perusing the blogisphere reading one of my favorite blogs, The Clumsy Cook and I come across her post on a dish with the blood oranges in it. That’s it! I have to get some of this fruit. I head to the local supermarket to waste my time. Then it is off to Whole Foods where I find pay-dirt. I grab up a couple of these oranges, get them home, and ponder a dish.

After the muse, I experimented with something really basic but with some tasty components.

For the dressing combine in a bowl and whisk together:
zest of 1 blood orange
2 tbsp raspberry vinegar
3 tbsp extra virgin olive oil
1 tsp Dijon mustard (I used a good squirt)
salt and pepper to taste

In a small skillet over medium-high heat. I added a handful of pine nuts, toasting them till brown and aromatic.

Since I was only serving two, I just grabbed two good handfuls of fresh arugula and put that in the bowl with the dressing and tossed to coat well. The orange was skinned, making sure to remove all of the pith, diced into bite size chunks, and added to the bowl. In went some salt and a a few grinds of pepper, then I added about a tablespoon of goat cheese crumbled. The pine nuts were spinkled in and tossed about.

This turned out to be very pleasing. I think some thinly sliced red onion may make the journey next time.