Mache Salad with Blood Oranges, Pistachios, and Pomegranate

• 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 mache
• 1/4 cup shelled natural pistachios, toasted
• 1/4 cup pomegranate seeds or dried cranberries

1. Whisk orange juice, vinegar, shallot, and honey in small bowl.
2. Gradually whisk in pistachio oil.
3. Season dressing to taste with salt and pepper.
4. Using small sharp knife, cut off peel and white pith from oranges.
5. Working over small bowl, cut between membranes to release orange segments.
6. Divide mache among 4 plates.
7. Divide orange segments, pistachios, and pomegranate seeds among plates.
8. Drizzle dressing over salad and serve.

fresh blood orange juice, rice vinegar, shallot, honey, pistachio oil, oranges, mache, shelled natural pistachios, pomegranate seeds

Taken from www.epicurious.com/recipes/food/views/mache-salad-with-blood-oranges-pistachios-and-pomegranate-231276 (may not work)