Citrus, Tomato And Blue Cheese Salad Recipe

click to rate
0 votes | 984 views
Servings: 1

Ingredients

Cost per recipe $12.45 view details
  • 1/3 c. walnut halves toasted
  • 1/4 c. apple cider vinegar
  • 1/2 c. sugar
  • 1/4 c. orange juice
  • 8 ounce assorted greens
  • 2 Tbsp. extra virgin olive oil salt and pepper to taste
  • 1/4 lb Blue cheese crumbled
  • 2 lb tomatoes sliced in wedges assorted varieties, I used grape, yellow and cherry tomatoes
  • 1/4 c. chopped shallots
  • 1/2 c. fresh tarragon leaves
  • 2 med Navel oranges segmented
  • 2 Tbsp. extra virgin olive oil salt and pepper to taste
  • 1 Tbsp. minced fresh chervil optional
  • 3 x jumbo shrimp per person

Directions

  1. Preheat oven to 350 degrees. Arrange walnut halves on a baking sheet and bake till lightly golden brown, about 5 to 7 min. Let cold completely. To make the gastrique, in a small non-reactive saucepan combine the vinegar, sugar and orange juice, bring to a boil and cook till it's a syrup consistency, about 5 - 10 min. Let cold completely in a heat-resistant glass bowl. You will have about 1/3 c..
  2. Cook shrimp however you like them; I sauteed mine with a little garlic and butter.
  3. In a large bowl toss salad greens with extra virgin olive oil and salt and pepper and mound on a serving platter. In a large bowl combine the Blue cheese, tomatoes, shallots, tarragon, orange segments, extra virgin olive oil and salt and pepper, and toss together. Arrange on top of the greens. Drizzle with the gastrique and then sprinkle with toasted walnuts and minced chervil. Arrange shrimp on top and serve. The dish serves four and you should serve immediately.
  4. Susan Says: I thought if this served 4 as a salad, it would serve 2 nicely for a main dish. It makes alot! We couldn't eat it all. It doesn't hold, so only make what you can eat at one time.
  5. NOTES :This recipe was inspired by Emeril Lagasse's Arugula Salad recipe which I saw on GMA this morning. I made a few changes and came up with the following:

Toolbox

Add the recipe to which day?
« Today - Oct 23 »
Today - Oct 23
October 24 - 30
Oct 31 - Nov 06
November 7 - 13
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1474g
Calories 1511  
Calories from Fat 722 48%
Total Fat 82.02g 103%
Saturated Fat 27.45g 110%
Trans Fat 0.0g  
Cholesterol 112mg 37%
Sodium 5198mg 217%
Potassium 3265mg 93%
Total Carbs 167.36g 45%
Dietary Fiber 20.0g 67%
Sugars 129.32g 86%
Protein 45.23g 72%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment