1 cup walnuts, roughly chopped
2 navel oranges
2 tbsp red wine vinegar
1 tbsp Dijon mustard
salt to taste
freshly ground black pepper to taste
1/3 cup olive or canola oil
1 large head escarole (or other lettuce greens), torn into pieces
1 small red onion, sliced thin
6-oz blue cheese, crumbled into chunks
1/2 cup or sunflower seeds, optional
Preheat oven to 375 degrees.
Spread the walnuts out in a single layer on a rimmed baking sheet; roast, tossing occasionally, until fragrant. This will take about 6 to 8 minutes. Transfer to a bowl to stop the cooking process.
While the walnuts toast, peel the oranges and cut into segments.
In a small bowl, whisk the vinegar, mustard, sat and pepper together. While whisking constantly, add the oil.
In a large bowl, gently toss the lettuce, onion, walnuts, and oranges.
Just before serving time, drizzle the salad with the vinaigrette and toss gently just to coat.
Sprinkle the cheese and seeds, if using, over the salad.
2 tbsp red wine vinegar
1 tbsp Dijon mustard
salt to taste
freshly ground black pepper to taste
1/3 cup olive or canola oil
1 large head escarole (or other lettuce greens), torn into pieces
1 small red onion, sliced thin
6-oz blue cheese, crumbled into chunks
1/2 cup or sunflower seeds, optional
Preheat oven to 375 degrees.
Spread the walnuts out in a single layer on a rimmed baking sheet; roast, tossing occasionally, until fragrant. This will take about 6 to 8 minutes. Transfer to a bowl to stop the cooking process.
While the walnuts toast, peel the oranges and cut into segments.
In a small bowl, whisk the vinegar, mustard, sat and pepper together. While whisking constantly, add the oil.
In a large bowl, gently toss the lettuce, onion, walnuts, and oranges.
Just before serving time, drizzle the salad with the vinaigrette and toss gently just to coat.
Sprinkle the cheese and seeds, if using, over the salad.
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