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Broiled Blood Orange Salad

Broiled Blood Orange Salad

This vibrant salad is perfect as a light lunch or for serving with an elegant meal! Combine juicy blood orange segments with rosemary & honey before broiling to caramelized perfection. Lightly dress bitter greens with a white balsamic vinaigrette featuring freshly squeezed orange juice & sweet tarragon, then toss greens with blood orange, verdant pistachio pieces, prosciutto & fromage.

20 min active; 30 min total; serves 2–4

 

 

INGREDIENTS:

  • 2 blood oranges
  • 4 tsp honey
  • 4 sprigs rosemary
  • 1 oz prosciutto
  • 2 oz fromage
  • 5 cups frisée
  • 2 Tbsp tarragon
  • 3 Tbsp pistachios
  • 2 Tbsp white balsamic
  • 1/4 cup olive oil

 

INSTRUCTIONS:

 

1. PREHEAT OVEN & PREP ORANGES

  • Preheat oven to high broil
  • Zest oranges and set zest aside
  • Peel and segment orange, doing it over a bowl to reserve excess juice (you’ll use the juice later in the dressing)
  • Line a baking sheet with aluminum foil
  • Toss orange segments with honey & rosemary sprigs on baking sheet, then broil for 3—5 min, until caramelized and browned

 

2. PREP SALAD & MAKE VINAIGRETTE

  • Roughly chop prosciutto
  • Crumble fromage
  • Roughly chop frisée
  • Chop tarragon
  • Roughly chop pistachios
  • In a large bowl, whisk together orange zest, reserved orange juice, tarragon, white balsamic, olive oil, salt & pepper
  • Add greens to bowl with HALF of dressing and toss to coat

 

3. PLATE & ENJOY!

  • Scoop greens onto plate and top with broiled oranges, duck prosciutto, fromage & pistachios, then drizzle with remaining dressing