Green Bean & Blood Orange Salad
by Donatella Arpaia
Whisk juice of one blood orange, honey, mustard, balsamic vinegar and salt + pepper in a bowl. Slowly whisk in olive oil. Toss thinly slice onion in a bowl with 1 tsp. of the vinaigrette.
Peel remaining orange; remove bitter white pith. Cut orange in half and then into pieces. Open the Green Bean Vegetable Pouch and drain; toss with 1 tbs. vinaigrette. Cut bibb lettuce into bite size pieces. Toss lettuce, green beans, onions and oranges in a bowl.
Dress the ingredients with vinaigrette, toss again. Top with basil. Sprinkle orange zest over salad.