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
