In winter months, I love to use all the fresh citrus fruits available in the market. Blood orange is a favorite of mine for their nice acidity and dramatic color. The ricotta salata adds a great saltiness that helps balance out the blood orange and Balsamic.
Pairs well with a light, crisp white, like Sancerre or Pinot Grigio.
For the dressing:
Combine all ingredients in a small bowl, gently whisking to combine.
For the salad:
Place the greens in a large bowl. Drizzle vinaigrette around the edge, 1 tablespoon at a time, until it’s dressed to your taste. Gently toss with your hands, taking care to not over-dress or crush the leaves.
Grate ricotta salata on top, and garnish with blood orange segments.