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The Winter Orange Salad
The simplest, fanciest salad I've ever met. Very little prep required and will elevate your holiday (or regular night) table with some beautiful colors. We have warm toasted hazelnuts, fresh gorgonzola, fancy sliced oranges (I'll show you how) and a maple balsamic dressing to round it all out.
1/2 cup hazelnuts
1 1/2 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp dijon
1/4 cup olive oil
Salt & Pepper
1 head mixed greens of choice
1 head raddichio (**optional - see note)
2 oranges
1/2 shallot
1/2 cup blue cheese
Dressing
1 1/2 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp dijon
1/4 cup olive oil
1/2 shallot
Salt & Pepper
Pre Recipe Prep
Make your dressing
To a small bowl, add 1/2 diced shallot and 1 1/2 tbsp balsamic. Let sit for about 10 minutes. Then, mix in 1 tbsp maple syrup, 1 tsp dijon, and a pinch of salt and pepper. Slowly stream in 1/4 cup olive oil, mixing vigorously. Set aside.
Toast your hazelnuts
To a small pan, add 1/2 cup whole hazelnuts. Cook over medium heat until fragrant and slightly browned on one side (about 5-7 minutes). Remove from heat and chop.
Supreme your oranges
This is just a method of preparing your oranges to make your salad look next level. Peel orange with a knife, getting all white parts off. Take a paring knife and cut along the membrane of each slice so you get a skin/membrane free wedge. Here's an article to help guide you.
Assemble
To a large bowl, add all your greens, crumbled blue cheese, toasted chopped hazelnuts, and orange slices. Drizzle with dressing and serve.
**Raddichio is an acquired taste as it is quite bitter. It brings a lot of color to this salad but feel free to leave it out if you don't love it. If you're using it from a whole head, soak it in ice water for 30 minutes before using to cut down on the bitterness.
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