Salmon Salad with Blood Orange Vinaigrette

Dressing
1/4 Cup Blood Orange Olive Oil
3/4 Cup Champagne Vinegar
1 tsp Controy Licor De Naranja
1/4 tsp Salt
Orange Zest

Salad
Smoked Salmon
Romaine Lettuce/Salad Mix
Cherry Tomatoes
Red Onion
Chopped Walnuts
Boiled Egg Whites*
Bleu Cheese Crumbles
Small Avacado

*Remove yolks after boiling

This is an amazing salad that takes very little time to put together. It is best if you can make the dressing ahead of time (at least one hour). See the photo below for the brand of oil and vinegar. It is important to get those brands for the proper taste. Controy can only be purchased in Mexico so substitute Cointreau if you cannot get a bottle. Simply combine the ingredients and add a small amount of orange zest. For the salad just combine those ingredients in the ratios you prefer. If you prefer it a little sweet, substitute the chopped walnuts for praline pecans.

Simplicious!

Special thanks on this one to Patty for inspiration, the Keyes family for introducing us to "O" and to Mag and Kim for keeping us in Controy!