This is such a delicious recipe. It was inspired by lunch at Zuni Cafe in SF with my mother. The juicy cara cara oranges and blood oranges are sweet and the color is divine. Enjoy with mint or try other herbs to your taste. —cafetrix
Slice Blood Oranges and Cara Cara oranges and keep separate so they don’t bleed together. Slice the Sun Choke and place it in the vinaigrette to marinate before serving. When ready, assemble the blood oranges and Cara Cara orange and the sunchokes. Drizzle the dressing over the top, then add the mint and parsley and finally the crumbled feta cheese.
Make the Vinaigrette
Make the Vinaigrette. Place all ingredients in a small bowl and whisk until smooth and incorporated. Set aside.