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orange hazelnuts butter fennel Orange Vinaigrette oranges goat cheese Orange Vinaigrette shallot orange orange juice white wine vinegar salt sugar olive oil ground pepper
Viewed: 35 - Published at: 2 years agoIngredients
- Blood Orange, Fennel, Goat Cheese and Hazelnut Salad
- 1/4 cup Chopped Hazelnuts
- 4 cups Mixed field greens and butter lettuces
- 1/2 Bulb Fennel, Julienned (about 1 Cup)
- 1/3 cup Blood Orange Vinaigrette (recipe follows)
- 3 Small (or 2 Medium) Blood Oranges, Supremed
- 2 ounces Goat Cheese
- Blood Orange Vinaigrette
- 1 Medium Shallot, Minced
- 1 teaspoon Zest from Blood Orange (one small)
- 3 tablespoons Blood Orange Juice (from 2-3 small)
- 1 tablespoon White Wine Vinegar
- 1/2 teaspoon Salt
- 1 pinch Sugar
- 1/2 cup Olive Oil
- Ground Pepper
Method
- Preheat oven to 350. Spread hazelnuts on baking sheet and place in oven for 5 minutes until toasted and fragrant. Place hazelnuts in a clean dish towel and rub the nuts vigorously to remove the skins (you don't have to get them all), set aside.
- Wash and dry salad greens. Combine salad greens and fennel in salad bowl. Pour 1/3 cup of vinaigrette around the inside edges of the bowl and gently combine with greens. Add more as needed.
- Divide dressed greens onto two serving plates, top each with half of hazelnuts, oranges and goat cheese and serve.
- Combine shallots, zest, juice, vinegar, salt and sugar in a small bowl and whisk to combine.
- Slowly pour in olive oil in a thin stream while whisking into the shallot juice mixture until combined and almost creamy.
- Season with additional salt if necessary and pepper.
