Salad of Mâche, Blood Orange, and Balsamic Vinaigrette Recipe

Mache salad

Ryan Benyi/


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

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:

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.

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