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Categories:
oranges honey sherry vinegar coarse-grained mustard watercress leaves arugula endive fresh strawberries
Viewed: 17 - Published at: 7 years agoIngredients
- 5 small oranges
- 1 tablespoon honey
- 2 teaspoons sherry vinegar
- 2 teaspoons coarse-grained mustard
- 1 1/2 cups loosely packed watercress leaves
- 1 1/2 cups arugula
- 1 cup thinly sliced Belgian endive
- 2 cups fresh strawberries, sliced
Method
- Grate 1 teaspoon rind from oranges; set grated rind aside. Peel and section 3 oranges; set sections aside. Squeeze enough juice from remaining 2 oranges to measure 1/2 cup juice. Combine juice and honey in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 8 minutes or until mixture is reduced to 1/3 cup, stirring occasionally. Cool juice mixture.
- Combine cooled juice mixture, grated orange rind, vinegar, and mustard in a jar. Cover tightly, and shake vigorously.
- Combine watercress, arugula, and endive in a salad bowl; add juice mixture, and toss gently to coat. Arrange greens mixture evenly on 4 salad plates; top with orange sections and strawberry slices.
