Ingredients
2 Cara Cara oranges (thanks to their bright color and balance of sweet and acidic.)
1 cup water
1 cup sugar
1 avocado
1 red onion
¼ cup goat cheese
2 lemons
⅓ cup Chopped walnuts
Dijon mustard
Olive oil
Honey
Salt
pepper
Directions
1
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.
2
Segment the second orange by using paring knife to remove the rind. Then slice out each segment along the white lines.
3
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.
4
Add orange segments, red onion slices, avocado, goat cheese in a large mixing bowl along with your fresh greens. Add dressing and toss.
5
Take cooled candied oranges from the pot and use as garnish for the salad.
Video
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!
Nutrition Facts
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Ingredients
2 Cara Cara oranges (thanks to their bright color and balance of sweet and acidic.)
1 cup water
1 cup sugar
1 avocado
1 red onion
¼ cup goat cheese
2 lemons
⅓ cup Chopped walnuts
Dijon mustard
Olive oil
Honey
Salt
pepper