 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Orange marmalade adds sweetness and body to the vinaigrette; you can microwave it for five to 10 seconds if it's too thick to whisk. Ingredients:
4 large navel oranges |
1 tablespoon minced shallots |
2 tablespoons orange marmalade |
2 tablespoons sherry vinegar |
1 tablespoon hazelnut oil |
1/2 teaspoon dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
16 cups torn bibb lettuce (about 5 medium heads) |
1/4 cup chopped hazelnuts, toasted |
Directions:
1. Peel and section oranges over a bowl, reserving 2 tablespoons juice. Set sections aside.
2. Combine reserved 2 tablespoons juice, shallots, and next 6 ingredients (through pepper), stirring with a whisk.
3. Arrange 2 cups lettuce on each of 8 plates; top evenly with reserved orange sections. Drizzle each serving with 1 tablespoon vinaigrette; sprinkle each serving with 1 1/2 teaspoons nuts. Serve immediately.
|
|