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Рецепт Greens And Grapefruit With Goat Cheese Dressing And Caramelized Pecans
by Global Cookbook

Greens And Grapefruit With Goat Cheese Dressing And Caramelized Pecans
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Ингредиенты

  • 1 c. (4 ounces) pecans coarsely minced
  • 1/4 c. sugar
  • 1/4 tsp salt
  • 1/4 tsp grnd pepper dressing:
  • 2 Tbsp. fresh white goat cheese at room temperature
  • 2 Tbsp. fresh orange juice
  • 2 Tbsp. fresh lemon juice
  • 1/4 tsp dry thyme
  • 2 Tbsp. extra virgin olive oil
  • 5 c. mixed salad greens torn into bite sized pcs
  • 1 x pink grapefruit peeled and sectioned

Инструкции

  1. In a medium nonstick skillet toast pecans over medium high heat till they just begin to colour.
  2. Sprinkle with sugar and stir till sugar melts and coats nuts.
  3. Transfer to a flat plate and sprinkle with salt and pepper.
  4. Let cold.
  5. In a small bowl combine all dressing ingredients and whisk till smooth.
  6. In large bowl combine greens and grapefruit.
  7. Toss with dressing and top with pecans.
  8. It takes just a few min to caramelize the pecans for this salad. Add in a few greens some grapefruit and goat cheese and you have an exciting beginning to your meal.
  9. ENDIVE WATERCRESS AND BLOOD ORANGE SALAD
  10. A bad hair day A hectic week at the office This salad might be just the antidote. A combination of oil vinegar and endive the basis of a classic headache remedy is the foundation of
  11. this colourful dish. Its panoply of bitter peppery and sweet is downright provocative to most guests no matter their mood. And it tastes a lot better than aspirin.
  12. 2 heads Belgian endive cored and cut into fine shreds 4 c. watercress leaves (about 1 large bunch) 2 blood orates peeled and sectioned (see page 32) 1 small red onion diced '/. c. Imported black olives halved and pitted
  13. DRESSING:3 Tbsp. sherry vinegar 2 Tbsp. walnut oil '/. c. extra virgin olive oil 2 tsp. finely minced fresh parsley Salt and freshly grnd pepper to taste
  14. IN A LARGE BOWL combine endive watercress orange sections onion and olives. In a small bowl whisk vinegar walnut oil extra virgin olive oil and parsley together till well blended. Toss with salad and add in salt and pepper.