Bitter Greens With Blood Oranges And Hazelnuts

• 3 medium blood oranges or navel oranges (2 1/4 pounds)
• 1 tablespoon minced shallot (1 medium)
• 2 tablespoons sherry vinegar or white wine vinegar
• 1 1/2 tablespoons extravirgin olive oil
• 1 tablespoon honey
• 2 teaspoons minced fresh thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 4 cups baby arugula or spinach
• 4 cups spring mix salad greens
• 2 1/2 cups torn radicchio (about 1/2 head)
• 2 tablespoons finely chopped skinless hazelnuts, toasted

1. Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/3 cup juice. Discard membranes.
2. Combine reserved 1/3 cup juice, shallot, and next 6 ingredients in a small bowl; stir well with a whisk.
3. Combine arugula, spring mix greens, and radicchio in a large bowl. Pour dressing over salad; toss gently to coat. Divide salad evenly among plates; top with orange sections, and sprinkle with hazelnuts.

oranges, shallot, sherry vinegar, extravirgin olive oil, honey, thyme, black pepper, salt, baby arugula, spring mix salad greens, torn radicchio, skinless hazelnuts

Taken from www.myrecipes.com/recipe/bitter-greens-with-blood-oranges-hazelnuts (may not work)