Anonymous Fri Oct 07 12:05:04 2005

10 oz. blood orange juice

5 tsp. cornstarch

2 oz. cranberry juice

4 oz. canola oil

2 tbsp. Balsamic vinaigrette

1 tsp. chervil, chopped

1/2 tsp. garlic, pared, blanched, minced

salt and white pepper, to taste

fresh greens, as needed

Place blood orange juice in saucepan; heat to boiling. Reduce heat to simmering. Combine cornstarch and cranberry juice; stir into orange juice. Pour into blender or food processor; add remaining ingredients except greens. Process until emulsified. Adjust seasonings. Place in bowl; add greens. Toss.

TO SERVE

Portion salad onto chilled plates.

NOTES

Season: Spring

Food cost: Low