Recipe(tried): Orange, Blood Orange, Red Onion and Chive Salad with Orange Vinaigrette

Hi Nana Lee:-) I have made this salad several times. It is my version of a salad I had at a restaurant in Washington, DC. They, however, just served it with a sprinkling of very good olive oil, and no lettuce as a base.

ORANGE, BLOOD ORANGE, RED ONION AND
CHIVE SALAD WITH ORANGE VINAIGRETTE
Servings: 4

2 navel oranges, peel removed and sliced, crosswise into about 1/4 inch thick slices
2 blood oranges, peel removed and sliced, crosswise into about 1/4 inch thick slices
Small amount very thinly slivered red onion or shallot for garnish
Small amount of chives, cut into 1/2 inch long pieces, for garnish
Boston or Butter lettuce leaves

Line salad plates with lettuce leaves. Arrange orange and blood orange slices, alternating for color, on lettuce leaves. Sprinkle with small amount of slivered, red onion or shallot, and, finally with a small amount of chives. Let each person dress with orange vinaigrette to taste.

ORANGE VINAIGRETTE
Makes about 1 1/4 cups

1 Valencia (juice) orange, zested for 1 tsp. zest, then squeezed for juice
1/2 cup fresh, squeezed orange juice (I got this amount from 1 juice orange)
2 Tbsp. Champagne vinegar, or lemon juice
3/4 to 1 tsp. sugar (I decided that this was not enough sugar so added 1 1/2 tsp. more. You may just want to start with 1/2 to 1 tablespoon of sugar. My Champagne vinegar is quite sour so I guess the amount of sugar needs to be to taste.)
Salt (I used about 1/4 tsp.)
2/3 to 3/4 cup canola oil

Process the orange juice, orange zest, vinegar or lemon juice, salt and sugar in a blender briefly. With blender running, slowly add the oil until smooth. Store covered in the refrigerator for up to 1 week.