This unique and delicious recipe featuring Pickle Creek Blood Orange Thyme Infused Olive Oil and Raspberry Lemongrass Infused Balsamic Vinegar is the perfect dish for late winter! Enjoy it yourself or share it with your family and friends at your next gathering. They’ll be impressed!
| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- 4-6 c fresh arugula and spinach mix (or other dark greens)
- 1 blood orange
- 1 pink grapefruit
- 1 cara cara orange
- 1/2 c walnuts
- 2 Tbsp Pickle Creek Raspberry Lemongrass Infused Balsamic Vinegar for glazing
- 1 tsp honey
- 4 oz feta, crumbled
- 1/4 c Pickle Creek Blood Orange Thyme Infused Olive Oil
- 2-3` Tbsp Pickle Creek Raspberry Lemongrass Infused Balsamic Vinegar for dressing
- Salt & black pepper
Ingredients
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Instructions
- To glaze the walnuts, place them in a small skillet over medium heat. Toast for 2–3 minutes until fragrant. Add the 2 Tbsp of balsamic vinegar and 1 tsp honey. Stir constantly for 1–2 minutes until the liquid has reduced to a sticky glaze and coats the walnuts. Remove from heat and spread on parchment paper to cool.
- While the walnuts cool, prepare the citrus fruits. Use a knife to cut the peel and pith away from the oranges and grapefruit. Slice the fruit into beautiful rounds or segments, removing any seeds.
- Combine the Blood Orange Infused Olive Oil, 2-3 Tbsp of balsamic vinegar, and salt & pepper in a small jar with a tight-fitting lid. Shake well to combine. When you add the vinegar, start with 2 Tbsp and then add more to taste, if desired.
- Place the mixed greens in a large bowl. Add the sliced citrus and the glazed walnuts.
- Pour the dressing over the salad and toss gently until well mixed. Top with the crumbled cheese just before serving. Enjoy!
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