You are here

Green Gulch Lettuces With Sonoma Goat Cheese

Natural.Foodie's picture
Ingredients
  Boston lettuce head/Butter lettuce head 1 Small
  Romaine lettuce head 1 Small
  Pecan halves 3 Ounce (About 3/4 Cup)
  Navel oranges 3 Large
  Balsamic vinegar 1 Tablespoon
  Light olive oil 1⁄2 Cup (8 tbs)
  Shallot 1 Teaspoon, minced
  Salt To Taste
  Freshly ground pepper To Taste
  Mild goat cheese/Sonoma goat cheese 5 Ounce
Directions

GETTING READY
1) Preheat the oven to 350°.
2) Trim off the damaged parts of the watercress, red leaf, Boston and romaine lettuces. Rinse thoroughly in cold water and pat dry with paper towels. Tear the green into bite-size pieces.
3) Cut the orange zest from 1 orange and mince into ½ teaspoon zest.
4) Peel the remaining oranges over a bowl to collect the juices.
5) Remove the outer membranes from the orange sections and separate the individual segments.
6) Reserve 3 tablespoons of the juice.

MAKING
7) In a baking sheet, spread the pecans and place into oven to bake for 5 to 8 minutes, or until they begin to brown.
8) In a small bowl, add vinegar, oil, shallot, reserved orange juice, orange zest and salt and pepper to taste. Combine properly.
9) In a large bowl, add the greens, orange segments, pecans and vinaigrette. Toss well.

SERVING
10) In the serving plates, arrange the salad and top with crumbled goat cheese before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

Rate It

Your rating: None
4.236665
Average: 4.2 (15 votes)