Ingredients with Measurements:
- 2 trifoliate oranges, peeled and sliced
- 1 fennel bulb, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
- 4 cups mixed greens
- 1/4 cup crumbled goat cheese
- 1/4 cup chopped walnuts
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, whisk together the olive oil, honey, balsamic vinegar, salt, and pepper.
3. Add the sliced trifoliate oranges and fennel to the bowl and toss to coat.
4. Spread the mixture out on a baking sheet and roast in the oven for 15-20 minutes, or until the oranges and fennel are tender and slightly caramelized.
5. In a large bowl, toss together the mixed greens, crumbled goat cheese, and chopped walnuts.
6. Add the roasted trifoliate oranges and fennel to the bowl and toss everything together.
7. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 210
Fat: 16g
Carbohydrates: 16g
Protein: 5g
Fiber: 4g
Sugar: 10g
Substitutions for ingredients:
- Trifoliate oranges can be substituted with regular oranges or blood oranges.
- Fennel can be substituted with thinly sliced red onion or shaved Brussels sprouts.
- Goat cheese can be substituted with feta cheese or blue cheese.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add sliced avocado or roasted beets to the salad.
- Use a different type of vinegar, such as apple cider vinegar or red wine vinegar.
- Add fresh herbs, such as parsley or cilantro, to the salad.
Tips and tricks:
- To make this salad ahead of time, roast the oranges and fennel and store them in the refrigerator until ready to use. Assemble the salad just before serving.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to bring out their flavor.
- Use a mandoline or sharp knife to thinly slice the fennel.
Storage instructions:
Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with additional crumbled goat cheese and chopped walnuts.
Garnishes:
Additional crumbled goat cheese and chopped walnuts.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve this salad with a side of crusty bread or roasted vegetables.
Troubleshooting advice:
If the oranges and fennel are not caramelizing, try increasing the oven temperature or broiling them for a few minutes.
Food safety advice:
Be sure to wash the oranges and fennel thoroughly before slicing and roasting.
Food history:
Trifoliate oranges are a type of citrus fruit that originated in Asia. They are known for their unique flavor and aroma.
Flavor profiles:
This salad has a sweet and tangy flavor from the roasted oranges and balsamic vinegar, balanced by the earthy flavor of the fennel and the creamy goat cheese.
Serving suggestions:
Serve this salad as a light lunch or as a side dish with dinner.
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