1 blood orange
Apple cider vineger
Use watercress as your greens. Chop up one fresh apricot, one small cucumber, and add to water cress.
Cube 1/2 of an eggplant (add more if desired), drizzle with olive oil, garlic and black pepper. Roast in oven for 40-45 minutes at 400° F. Place on top of salad.
Juice one blood orange; mix juice with 2 teaspoons of olive oil and ¼ cup apple cider vinegar in a bowl. Toss over salad.