Title: Blood orange salad
 Categories: E.
      Yield: 4 Servings
 
    1/2 c  Sugar
      6    Blood oranges (3 zested and
           Juiced and 3 cut into
           Sections)
      2 tb Balsamic vinegar
    1/2 c  Olive oil
           Salt and pepper
      1 c  Crab meat
      4 c  Cleaned salad greens
    1/2 lb Asparagus, blanched and
           Cooled
 
  In a heavy bottomed pot, melt the sugar and cook until it browns,
  carefully pour in the orange juice and reduce until it is a thick
  syrup. Remove from the stove, add the vinegar, oil, and season. Set
  aside to cool. In a small bowl, season the crab meat. Toss the greens
  with 1/4 cup of the dressing, and half of the orange sections, season
  with salt and pepper. Place on two salad plates. Arrange the
  asparagus around the plate. Top with the crab meat, and remaining
  orange sections. Garnish with a drizzle of dressing and the orange
  zest.
  
  Yield: 2 servings