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Winter Harvest Green Salad with Citrus Vinaigrette
Ingredients:
For the Salad
- 1 large fennel bulb, cleaned and diced
- 1 medium butternut squash, peeled and diced
- 1 cup dried figs, chopped
- 1 cup orange slices
- 1 cup toasted almonds
- 1 cup washed frisée
- 1 cup washed arugula
- 1 cup radicchio
- 1 cup butter lettuce or other mild greens
- Citures vinaigrette
For the Citrus Vinaigrette
- 1/4 cup olive oil
- one tablespoon Champagne vinegar
- juice of 1 orange
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- fresh cracked black pepper
Getting it done:
- Preheat over to 425 F. Place diced fennel and butternutl squash on parchment paper-lined baking sheet. Bake 20-25 minutes. Cool, then store in refrigerator overnight.
- Wash and dry greens. Place in large salad bow, scatter fennel, butternut squash, dried figs, orange slices and almonds.
- Make the vinaigrette. Add olive oil, Champagne vinegar, orange juice, Dijon mustard, salt and fresh cracked black pepper to a small bowl and mix well.
- When ready to eat, dress your salad with the vinaigrette.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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