Broiled Blood Orange Salad

Wednesday, January 13, 2021

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