Green Gulch Lettuces with Sonoma Goat Cheese Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings6
Interest GroupClassic
Ingredients
| Boston or butter lettuce - 1 small head | ||
| Romaine lettuce - 1 small head | ||
| Pecan halves | 3/4 Cup (16 tbs) | |
| Navel oranges - 3 large | ||
| Balsamic vinegar | 1 Tablespoon | |
| Light olive oil | 1/2 Cup (16 tbs) | |
| Shallot | 1 Teaspoon, minced | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Sonoma goat cheese or other mild goat cheese - 5 ounces | ||
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.
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.
Chef
