Arugula, Blood Orange and Blue Cheese Salad
Serves 4-6

• 1/2 lb young arugula greens
• 1/2 cup crumbled blue cheese (Maytag blue, if possible)
• 11 blood oranges (can substitute red grapefruit)
• 1/4 cup extra virgin olive oil
• 3 tablespoons Sparrow Lane Zinfandel vinegar
• salt & pepper to taste

Combine arugula and cheese in large bowl. Remove peel and white pith from oranges. Cut between orange membranes to release segments into bowl with arugula and cheese. Squeeze juice from left over orange into bowl with vinegar and salt and pepper to taste. Whisk in olive oil, adjust for seasoning and pour over greens and cheese. Serve right away!