PETITE ROMAINE CITRUS SALAD

 
 
PetiteRomaineCitrusSalad
 

ingredients

FOR THE SALAD:

1 Head Pacific or Pure Pacific Organic Petite Romaine

1 Orange, sliced

1/2 Blood Orange, sliced

1/2 Fuji Apple, sliced

1 tbsp Pine Nuts, toasted

1/2oz Asiago, shaved

Fresh Pacific or Pure Pacific Organic Parsley

Fresh Majoram

 
 

FOR THE CHAMPAGNE VINAIGRETTE:

8oz Orange Juice

2oz Champagne Vinegar

4oz Granulated Sugar

1/2oz Salt

1/2 tsp Ground Black Pepper

Orange Zest

8oz Vegetable Oil

2oz Olive Oil

 
 

instructions

  1. Add a small amount of olive in a sauce pan over medium heat along with the pine nuts to toast. Remove from pan when light browning occurs and set aside to cool.

  2. Remove Petite Romaine leaves from head, rinse, dry, and set aside.

  3. Peel and slice orange and blood orange, as well as halving and slicing the apple. Set aside.

  4. Place Petite Romaine leaves on your serving dish or plate, add both oranges, add apples, and sprinkle pine nuts over the top.

  5. Pluck leaves from the fresh parsley and majoram and sprinkle over the top of the salad.

  6. Add the orange juice, champagne vinegar, sugar, salt, pepper, and zest from one orange to a blender and blend until mixed completely.

  7. Add the oils to the blender and blend until all ingredients are combined.

  8. Drizzle dressing to your liking over the salad.

  9. Shave the asiago cheese over the top.

  10. ENJOY!