Sorrel and romaine salad with pear and orange

Scrounged around the kitchen this afternoon for a light, refreshing lunch for Gary and me and came up with this lovely salad, utilizing some of the early produce of our garden.

The Salad
6-8 leaves fresh sorrel, sliced thinly
6-8 leaves romaine, sliced thinly
1/3 cup finely chopped chives (I use the flowers as well.)
1 clementine orange, peeled and segmented
1 bosc pear, cored and cubed
1/4 cup cubed summer sausage

Combine all ingredients in a salad bowl.

Dressing
1/4 cup olive oil
4 tablespoons orange juice
pinch of sea salt
cracked black pepper

Whisk together all ingredients and pour over the salad, tossing well.

I think this would be great with some nice, tangy blue cheese or Gorgonzola.

Serves 2 generously.

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