inspired

Inspired by Reader Barbara H's comment, "We are lucky to have a blood orange tree here in California. We enjoy blood orange slices with roasted beets, pecans, blue cheese & a citrus vinaigrette."

I adlibbed and made a blood orange vinaigrette.

juice of one blood orange
1 teaspoon grainy mustard
drizzle of olive oil
several grinds of black pepper

And put a tablespoon of the dressing onto some wilted swiss chard...topped it with some pieces of Italian gorgonzola and Trader Joe's sweet & spicy pecans that V gave us.

After re-reading the comment, I realized that I still have one roasted beet in the freezer, so I will definitely try this combo again.

Thanks again for the inspiration Barbara H!