Salad of Mâche, Blood Orange, and Balsamic Vinaigrette Recipe

Salad of Mâche, Blood Orange, and Balsamic Vinaigrette Recipe
Staff Writer
Mache salad

Ryan Benyi/

Mache salad

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.

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For the dressing:

  • Zest of 1 blood orange
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons blood orange juice
  • 6 tablespoons extra-virgin olive oil
  • Pinch of kosher salt
  • 1-2 turns of freshly ground black pepper

For the salad:

  • 4-6 cups fresh mâche, also known as lamb’s lettuce
  • 2 blood oranges, segmented and any pits removed
  • Ricotta salata, for garnish


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.

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.