Watercress, Endive and Strawberry Salad with Gravlax and a Blood Orange Vinaigrette

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I made the blood orange vinaigrette and it was soooo good! It took a little more work to heat it and let it reduce but it was worth it and I will make it again and again when I have blood oranges on hand. Thanks!

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Emeril, I love you! The Blood Orange Vinaigrette is simply the most heavenly thing I've ever tasted. I marinated chicken breast in the vinaigrette instead of using gravlax and grilled them. Paired with the greens and strawberries this salad will simply make your pallet sing. BRAVO!

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I made the blood orange vinaigrette for a salad of strawberries, almonds, and basic "spring mix" lettuce and it is just outstanding. I had to leave out the mustard as I haven't got any, and shallots as my boyfriend's allergic. I found blood oranges at a farmer's market last week and bought two, not having the faintest idea what I was going to do with them. This seems like a good "intro" recipe for a weird new ingredient. If I didn't know it had orange juice in it, I'd never guess just from the tate -- it's citrusy but not knock-you-out orangey. I bet it would also taste outstanding on rotisserie chicken. I'm going to hang onto this recipe. (PS: My boyfriend is raving about the complex-yet-approachable taste as I type this.

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I have made this twice for dinner when we want something light and easy. I did it with regular oranges first (no blood oranges available and with blood oranges this past weekend. It is great either way. I found that making the vinaigrette ahead of time is easy and it keeps for several days in the frig, just let it come to room temp before dressing the greens. I served this with sliced roasted chicken instead of the gravlax with the regular orange vinaigrette and it was really good. I am going to use this recipe next time I have leftover duck. Orange and duck - mmmmm.