Ingredients:

-2 tbs. finely chopped shallots
-1 & 1/2 tbs. balsamic vinegar
-3 blood oranges (may substitute regular oranges)
-3 tbs. extra virgin olive oil
-1/4 tsp. salt
-freshly ground pepper to taste
-1 five ounce bag (about 3 cups) arugula or baby spinach
-4 tbs. pine nuts
-4 ounces gorgonzola or blue cheese

Directions:

1. In a small bowl, combine shallots and balsamic vinegar.  Let shallots macerate at least 15 minutes.
2. Zest one orange.  Add to shallots.
3. Juice grated orange.  You need 1/3 cup of juice.  Add to shallots.
4. Whisk olive oil into shallots until dressing is well combined.
5. Add salt and pepper to taste.
6. Put arugula in a large salad bowl.  Toss with just enough dressing to coat.  Be careful not to add too much.
7. Segment and cut the remaining oranges into 1 to 2 inch pieces.
8. Arrange orange slices over salad.
9. Sprinkle salad with pine nuts and gorgonzola.
10. Serve immediately.

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