Blood Orange Arugula Salad

• 3 Blood Oranges, Divided
• 1/4 cups Cider Vinegar
• 1 pinch Garlic Powder
• 1 pinch Onion Powder
• Salt And Pepper, to taste
• 1/4 cups Olive Oil
• 1/4 cups Diced Bosc Pear
• 1/4 cups Diced D'anjou Pear
• 1/4 cups Diced Bartlett Pear
• 6 ounces, weight Fresh Arugula
• 1/2 cups Chopped Pecans

1. Squeeze juice from 2 of the blood oranges to get 1/2 cup of juice (grapefruit will work if blood oranges are difficult to find). Add vinegar, garlic powder, onion powder, salt and pepper into the juice and mix to combine. Slowly drizzle in the olive oil while whisking-this helps combine the oil and vinegar so they do not separate. Set aside in the refrigerator.
2. With a knife, cut skin and pith off remaining blood orange, leaving only clean fruit. Cut fruit into sections and place in a large bowl along with the diced pears. (Leave skin on pears as it adds to the presentation.)
3. Add arugula and toss to mix all ingredients. Drizzle desired amount of dressing over and lightly toss.
4. Plate lettuce and add chopped pecans. Top with orange sections for appearance. Serve and enjoy.

oranges, vinegar, garlic, onion powder, salt, olive oil, bartlett, arugula, pecans

Taken from tastykitchen.com/recipes/salads/blood-orange-arugula-salad/ (may not work)