Hearts of Palm, Baby Spinach, and Red Onion Salad with Citrus Vinaigrette (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
1/2 cup fresh orange juice |
1/2 cup fresh lemon juice |
1 teaspoon minced shallot |
1/4 teaspoon dijon mustard |
1 teaspoon champagne vinegar |
2 tablespoons extra-virgin olive oil |
salt and freshly cracked pepper |
1 cup sliced (diagonally), hearts of palm |
1 orange, segmented, white pith removed |
1 cup baby spinach, washed and spun dry |
1/4 cup thinly sliced red onion |
salt and freshly cracked pepper |
Directions:
1. Place the orange juice and lemon juice in a small skillet and cook over medium-high heat until reduced by two-thirds, about 15 minutes. You should have about 2 tablespoons left. Remove from the heat and reserve until ready to use.
2. In a medium bowl whisk together the shallots and mustard. Slowly drizzle in the reduced citrus juice and the champagne vinegar. Add the oil in a thin, steady stream, whisking constantly. Season lightly with salt and freshly cracked pepper.
3. In a mixing bowl, combine the hearts of palm, orange segments, baby spinach, and red onion. Season with salt and freshly cracked black pepper, and toss to combine. Divide between 2 chilled salad plates, and drizzle evenly with the prepared vinaigrette. Serve with extra ground black pepper if desired.
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