Tuesday, February 21, 2012

Spinach Salad with Maple Vinaigrette & Blood Oranges

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Do you watch Dexter? If not, you should. You know the part in the show's opener when he squeezes the blood orange? There's something so disturbing about that...I love it! I mean, what is cooler looking than the inside of a blood orange? So, when I saw them at the market, I bought a whole bag--and then had to figure out what to do with them. This is what I came up with. Maple...vinaigrette...yes! It's maple-y and tangy and  has a little cayenne kick and you even get to supreme an orange (sounds fancy but is really easy).  Blood oranges are in season now, so get some quick and try this.  My kids even ate this...just gobbled it down without a word from me.


In the bottom of your salad bowl, whisk together the ingredients for the vinaigrette. Then, to supreme the orange, cut the ends off the orange, marvel at the beautiful interior, and using a sharp knife, carefully remove the peel and pith by slicing down the orange.



Holding the peeled orange in your hand, carefully (there's a theme here, people!) remove just the fleshy segments of the orange with the knife and drop them into the vinaigrette.


Now, the fun part...once all the segments are removed, take the remainder of the orange and squeeze out the remaining juice over the bowl (a la Dexter).


Plop your salad greens on top and add the pecans and goat cheese. Now it can hang out while you make the rest of your meal. Toss just before serving.

Spinach Salad with Maple Vinaigrette & Blood Oranges
serves 4

Vinaigrette:
  • 2 Tbsp. Olive Oil
  • 2 tsp. maple syrup (the real stuff)
  • 1 Tbsp. + 1 tsp. apple cider vinegar
  • pinch kosher salt
  • pinch cayenne pepper (or 2 if you like more of a kick)
  • juice from the remainder of 1 orange, after it has been supremed
Salad:
  • 4 cups loosely packed spinach (washed and dried)
  • 2 blood oranges
  • 2 oz. goat cheese, crumbled (optional)
  • 1/4 cup toasted peans, broken up
  1. In the bottom of your salad bowl, combine ingredients for vinaigrette. Drop in the orange segments and squeeze the remainder of the orange over the bowl and gently combine.
  2. Add spinach, nuts and goat cheese and just before serving, toss gently.


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1 comment:

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