Blood Orange & Microgreen Salad
Makes 4 Servings
 |
WINE PAIRING | |
|---|---|---|
| Albarino | ||
Bright, briny, nutty and herby, this salad is the perfect way to start a light meal or balance a heavier one.
INGREDIENTS
- 3 Blood Oranges
- ¼ cup Salted & Fried Marcona Almonds
- ½ cup Castelvetrano Olives
- ¼ cup Mint Leaves
- 2 cups Microgreen Blend
- Zest of 1 Orange
- 1 oz Israeli or French Feta Cheese
- Vinaigrette:
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp Champagne Vinegar
- ¼ tsp Alaska Flake Smoked Sea Salt
- Additional Extra Virgin Olive Oil
- Additional Alaska Flake Smoked Sea Salt
DIRECTIONS
1
Remove the peel and outer membrane from the blood oranges, then cut them into 12 thick slices.
2
Lay four blood orange slices across each plate.
3
Top them with marcona almonds & arrange several olives across the plate.
4
Make a vinaigrette with the vinegar, oil, and smoked salt.
5
Mix together the mint leaves and microgreens. Drizzle the vinaigrette over them.
6
Drizzle a little extra EVOO over the oranges & sprinkle them with a little extra smoked salt.
7
Top the oranges with the microgreen & mint salad. Serve.