There is something immensely satisfying about the combination of simple greens, toasted nuts, fresh oranges, and goat cheese.
Orange, Walnut, and Goat Cheese Salad
(Makes 4 to 6 servings)
- ½ cup roughly chopped walnuts
- 2 medium oranges, reserve juice
- 8 ounces mesclun salad greens or spring greens mix
- 2 shallots, cut into thin rings (about ⅟₃ cup)
- 5 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ¼ teaspoon salt, plus more to taste
- ⅛ teaspoon freshly ground black pepper, plus more to taste
- ⅛ teaspoon sugar
- 3 ounces soft, mild goat cheese, crumbled
- Preheat oven to 350° F. Spread walnuts on small baking sheet and toast until fragrant and lightly colored, 5 to 6 minutes. Set aside until cooled slightly.
- Cut away peels from oranges, leaving no white pith. Holding over small bowl, segment oranges, catching any juices. In large bowl, combine greens, orange segments, and shallot rings.
- In small bowl, combine oil, vinegar, salt, pepper, sugar, and 2 tablespoons of reserved orange juice. Whisk to combine. Taste, and adjust seasoning if necessary.
- Drizzle dressing over salad, tossing to coat evenly. Add goat cheese and chopped walnuts, and toss gently to combine. Season lightly with salt and pepper if desired, and serve immediately.
Recipe courtesy of Emeril Lagasse, adapted from Emeril at the Grill, HarperCollins Publisher, New York, 2009, copyright MSLO Inc.
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