Flying Fish Cafe: Nutty Orange and Blue Salad

Nutty Orange and Blue Salad

Flying Fish Café,  Boardwalk Resort

Serves 4

1 head frisée lettuce (can also substitute romaine lettuce)
1 Bosc pear, sliced thin
1 cup Orange Shallot Vinaigrette   (recipe below)
salt and black pepper
4 tablespoon Maytag Blue, Gorgonzola or Stilton cheese, crumbled
16 Honey Glazed Pecans   (recipe below)

Wash lettuce well in cold water; remove root. Drain. Toss pear in a large bowl with lettuce, dressing and cheese. Add salt and pepper to taste.  Garnish with pecans.

Orange Shallot Vinaigrette:
3 oranges, zested and juiced, no seeds
1 shallot, minced
2 tablespoons cider vinegar
4 tablespoons olive oil

Over medium heat, cook juice until reduced to a syrup. Place shallots in a small bowl. Pour hot syrup over the minced shallot. Cool. Add cider vinegar and whisk in olive oil.  Season to taste.

Honey Glazed Pecans:
6 tablespoons honey
1 tablespoon butter
pinch of cayenne pepper
salt to taste
16 pecans

Boil all of the ingredients (except the pecans) until a soft fluid forms.  Pour over pecans in a mixing bowl.  Coat well.  Bake pecans in a  350 F (180 C) oven for 10 minutes or until crispy.  Cool.

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