GREENS ORANGE, HONEY-GLAZED WALNUT AND FETA SALAD[82]

Sunday, November 23, 2014

An healthy salad with a fresh and crunchy feel releasing different flavours
(1 to 2 large servings)

Ingredients for the Mustard Vinaigrette
2 Tbsp – Balsamic vinegar
1 tsp – Dijon mustard
1/3 cup – Extra virgin olive oil
To taste – Sea salt
To taste – Pepper

Ingredients for Honey glazed Walnuts
2 Tbsp – Honey
1 Tbsp – Brown Sugar
A pinch – Sea salt
A pinch – Chili powder

Ingredients for the salad
1 bunch or 3 cups – Baby spinach (wash and break into half)
1 bunch or 3 cups – Arugula or Ice berg lettuce (wash and break into pieces)
2 pcs – Oranges (Peel the oranges. Seperate the segments and remove the white pith)
1/2 cup – Honey-glazed walnut
1/2 cup – Feta cheese or Chevre cheese {Goat cheese} (crumble)

Method for the Mustard Vinaigrette
Combine vinegar and mustard in a small bowl.
Gradually add the oil whisking continuously until well combined.
Season with salt and pepper.
Blitz it in a blender and use it

Method for the Honey glazed walnuts
Mix the honey, brown sugar, salt and chili powder in a small bowl.
Add the walnuts and toss well to coat.
Spread on a baking tray lined with foil.
Bake in a preheated oven at 160 degree C for 10 to 15 minutes or until the nuts are golden or the sugar is bubbling.
Let it cool completely.
Break them into smaller pieces.
It can be stored for up to two weeks.

Method for the Salad
Just before serving combine the greens, the oranges and toss with the vinaigrette.
Add the feta and the honey-glazed walnuts.
Toss gently to mix.

Storing for the vinaigrette: Can be stored in the refrigerator for four days.
Before using it, bring the vinaigrette to the room temperature.