Sunday, October 11th 9:30 am - Fall Vegetables
Mixed Greens with Dried Cranberries, Toasted Pine Nuts and Citrus Cider Balsamic
Serves 4 persons
Fine zest of ½ lemon
1 teaspoon lemon juice
Fine zest of ½ orange
1 teaspoon orange juice
¼ cup apple cider vinegar
¼ cup balsamic vinegar
Pinch sea salt
Pinch black pepper
½ cup extra virgin olive oil
¼ cup plus 2 tablespoons pine nuts, toasted
½ cup dried cranberries
8 cups mixed greens
Make vinaigrette separately: In medium mixing bowl, combine lemon zest and juice, orange zest and juice, cider vinegar, balsamic vinegar, salt and pepper. Whisk together well. Then, drizzle in oil while continuing to whisk until well incorporated and mixture thickens slightly.
Separately, toss together the pine nuts, cranberries and greens. Pour ¼ cup of the vinaigrette over greens mixture and toss to coat. Serve immediately. Store remaining vinaigrette in airtight container in refrigerator for up to 1 month.
Note: to toast pine nuts, or any nut, simply place in a heavy skillet on stove top over medium low heat. Toast until fragrant, shaking once or twice to turn nuts. Remove from heat immediately to prevent burning.
What's Cookin' welcomes Chef Jorge Chicas, The Bazaar at the SLS Hotel Left to Right:
Denice Fladeboe, Chef Jorge Chicas, The Bikini Chef Susan Irby, Kelly Carter.
All recipes Copyright © 2009 Susan Irby (unless otherwise noted)
