Slice 1 orange into ½ inch thick slices. Place slices in a small pot with 1 cup of sugar and 1 cup of water. Let simmer until the oranges become syrupy.
Segment the second orange by using paring knife to remove the rind. Then slice out each segment along the white lines.
Add to food processor: 1/3 cup of chopped walnuts, the juice of 1 lemon, teaspoon of dijon mustard, 1 tablespoon of honey, and salt. Drizzle in ½ cup of olive oil as the dressing processes.
Add orange segments, red onion slices, avocado, goat cheese in a large mixing bowl along with your fresh greens. Add dressing and toss.
Take cooled candied oranges from the pot and use as garnish for the salad.
Orange Knowledge
- Make sure oranges are free of soft spots and too many blemishes
- Storage: On the counter for 3-4 days, or in the fridge for up to two weeks. Cold oranges make a great refreshing snack.
- Mandarins and tangerines are best for snacking, but can also be put into salads. Valencia are best for juicing, while navels and blood oranges are best for eating fresh.
- Winter is orange season!
Ingredients
Directions
Slice 1 orange into ½ inch thick slices. Place slices in a small pot with 1 cup of sugar and 1 cup of water. Let simmer until the oranges become syrupy.
Segment the second orange by using paring knife to remove the rind. Then slice out each segment along the white lines.
Add to food processor: 1/3 cup of chopped walnuts, the juice of 1 lemon, teaspoon of dijon mustard, 1 tablespoon of honey, and salt. Drizzle in ½ cup of olive oil as the dressing processes.
Add orange segments, red onion slices, avocado, goat cheese in a large mixing bowl along with your fresh greens. Add dressing and toss.
Take cooled candied oranges from the pot and use as garnish for the salad.