Tuesday, June 12, 2012

Orange Pecan Salad.

3 heads Bibb or Boston lettuce, rinsed and torn
2 navel oranges, peeled and sliced into thin circles
3/4 cup toasted pecans, chopped
4 ounces feta, crumbled
1/4 cup orange juice
1 tablespoon white wine vinegar
1 shallot, minced
1/4 cup extra-virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper

 Place the lettuce, oranges, pecans and feta cheese in a large bowl.

 In a small bowl, whisk together the orange juice, vinegar, shallot, oil, salt, and pepper. Add to the salad and toss.

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