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Mixed Greens with Orange, Chèvre and Citrus Vinaigrette Print Email


6-8 oz fresh salad greens
Segments from one orange
Juice from one lemon (about 2-3 TBS)
½ tsp Dijon Mustard or your favorite
1 tsp honey, to taste
pinches of fine sea salt and cracked black pepper
Fruity Extra Virgin Olive Oil, to taste
4 oz chèvre; plain, pepper or herb
Garnish: 1-2- scallions, finely sliced; toasted pecans or pine nuts (optional)

Wash salad greens carefully and set aside. Peel orange, removing all the white pith, and then carefully remove segments with a knife, set aside.

In a measuring cup, squeeze the remaining juice from what remains of the orange. Add fresh squeezed lemon juice, mustard, honey and pinches of salt and pepper.

While whisking briskly (or in a blender), slowly drizzle an equal amount of olive oil (or more to taste) and continue to whisk vigorously / blend to emulsify - taste and adjust.

Toss greens and orange segments gently with dressing to taste and arrange on four to six plates. Crumble chèvre over the top and garnish with sliced scallions and toasted nuts (optional). - Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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