BLOOD ORANGE, WALNUT, HERB AND BEENLEIGH BLUE SALAD
As you know, I love blood oranges and they seem to be used in all my recipes whilst they are in season. This particular salad has lots of different textures and flavours which meld together. All the different elements can be prepared in advance so you can just assemble in the evening for a dinner party or for Valentine’s Day.
INGREDIENTS (serves 2 as a starter)
2 blood oranges
10g of mint - leaves only
10g flat leaf parsley - leaves only
1 tsp honey
50g Beenleigh blue or other sheep’s milk blue cheese
½ red onion - finely sliced
50ml apple cider vinegar (I use Willy’s ACV)
Juice of 1/2 blood orange
6 tbsp extra virgin olive oil (I like to use The Gay Farmer)
salt and pepper
- Mix the finely sliced red onion and apple cider vinegar and allow to marinate for at least 30 minutes or up to a week in the fridge.
- Prepare the oranges by slicing off the top and bottom of the orange so that they can fit on the board.
- Slowly use your knife to slice the peel away, moving with the curve of the orange so that all the peel and pith is removed.
- Segment the oranges by sliding a knife down the side of the segment by the pith and then again at the other side of the segment. Each segment should just slide out. Repeat until the oranges are fully segmented.
- Heat a non stick frying pan and mix in the walnuts and honey and cook until the walnuts are lightly toasted.
- Allow the toasted nuts to cool in a plate.
- Mix together all the dressing ingredients in a bottle.
- Arrange the herbs, orange segments, walnuts in a plate. Crumble over the cheese.
- Drizzle the dressing over the salad and then arrange the marinated red onions over the top
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