Spring Greens with Oranges, Brown Sugared Cinnamon Pecans with Orange Vinagrette and Parmesean Flakes
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 Flakes
Salad 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.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.