Elegant citrus salad
16
- Prep Time15 min
- Total Time15 min
- Makes8 servings
Andreas Trauttmansdorff
Ingredients
2 oranges, or grapefruit or one of each
orange or grapefruit juice, optional
1 tbsp white-wine vinegar
3 tbsp olive oil
1 tsp honey
pinch salt
pinch pepper
2 150-g bags mesclun greens, about 2-4 cups
1/2 cup dried cranberries
130-g log creamy goat cheese, optional
Instructions
Slice a small piece off top and bottom of orange. Cut off and discard remaining peel including white pith, so flesh is showing. Hold orange over a bowl and carefully slice segments out, leaving behind thin membrane that separates them. Squeeze any juice from membrane into a measuring cup. Repeat with remaining orange. If necessary, add bottled juice to bring quantity up to 1/2 cup (125 mL).
Pour juice into a large frying pan set over medium-high heat. Boil, stirring often, until reduced by half, about 3 minutes. Remove from heat. Whisk in vinegar, then oil, honey, salt and pepper. Cool to room temperature before using. If making ahead, cover and refrigerate up to 5 days.
Just before serving, place mesclun greens in a large bowl. Pour dressing overtop greens. Add orange segments and cranberries, then toss to evenly mix. Serve on salad plates and crumble goat cheese overtop.
Nutrition (per serving)
Calories 83, Protein 1.2g, Carbohydrates 9.2g, Fat 5.3g, Fibre 1.3g, Sodium 11mg.
This salad shines with bright orange segments and dried cranberries - plus you can do most of the prep ahead.
