This salad really strikes the salty, sweet, sour taste elements that when done right are phenomenal.
Spring Greens Salad with Oranges, Brown Sugared Cinnamon Pecans, Orange Vinaigrette and Parmesan FlakesSalad
1 bag of spring greens mix
2 1/2 oranges
chunk of Parmesan cheese
Nuts
1 tbsp butter
1 tbsp brown sugar
1/4 tsp cinnamon
2/3 cup whole pecans
Dressing
Juice from the squeezed pith of the sectioned orange but the juice of the 1/2 orange
1 tbsp orange zest
2 tbsp champagne vinegar
4 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
Nuts - Heat oven to 400 degrees. Melt the butter. Add the sugar and cinnamon. Place foil on a small baking sheet. On the foil mix the pecans and butter mixture together. Bake at 400 for about 5 minutes. Watch closely as this can burn easily.
Salad - Cut both end of the oranges. Using a zester, zest one orange and finely mince. Set the zest aside for the dressing. Cut the skin and white pith off the orange. Section the orange by using a paring knife and cutting the orange meat away from the membrane. Squeeze the pith into a bowl and reserve the juice for the dressing.
Dressing - Juice the 1/2 orange that has not been sectioned. Mix the orange juice, champagne vinegar, zest, salt and pepper. Whisk in the oil.
Pull the salad together by placing rinsed greens in a large bowl. Add the dressing and mix. Top with the oranges and pecans. With a potato peeler, peel off flakes of Parmesan over the top from a chunk of Parmesan.
Are you up already??? You are zealous. This is not really a comment -- just note that you say baked. You mean bacon?????
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