Ingredients

• Orange Vinaigrette:
• 60 ml Orange juice
• 2 tbsp White balsamic vinegar
• 80 ml Olive oil
• 2 tsp Dijon mustard
• 2 tsp Honey
• 1 tbsp Sesame seeds, roasted
• Freshly ground black pepper and salt, to taste
• Salad:
• 1/2 Radicchio, torn into bite-sized pieces
• 100 g Gorgonzola, cubed
• 1 handful Arugula leaves
• 100 g White grapes, seedless
• 1/4 Mango, diced
• 1 tbsp Sundried tomatoes, diced

Directions

1. In a small jar with a tight-fitting cover, combine all vinaigrette ingredients. Cover and shake well until blended. To store, refrigerate for up to 1 week. Shake well before serving.
2. Combine all salad ingredients in a large salad bowl.Toss with orange vinaigrette. Serve with a glass of Chardonnay for a pleasant and light lunch.

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