Wednesday, February 16, 2011

Blood Orange, Blue Cheese, Hazelnuts and Avocado Salad with Champagne Honey Vinaigrette

This is another colorful and tasty salad that I enjoyed making tonight. And yes, I did have it with Petrale Sole fillets :) Here is how you can make the same salad.

2 cups of mixed baby greens
1 avocado, peeled, seeded, halved and chopped
2 blood oranges, segments only 
1/2 cup of roasted hazelnuts, chopped 
4 inches by 2 inches piece of blue cheese, cut in 1/2 inch cubes
1 tablespoon of finely chopped shallot
2 tablespoons of olive oil
1 teaspoon of honey
1 teaspoon of Dijon mustard
1 tablespoon of Champagne vinegar
Salt and Pepper to taste


1. To make vinaigrette combine olive oil, shallots, honey, mustard and vinegar in a bowl and mix with a fork or small whisk. Add salt and pepper to taste. 
2. You can either buy roasted hazelnuts or roast them yourself. I usually roast nuts myself. Tonight I roasted hazelnuts in the oven at 425F degrees for 10 minutes. 
3. In a large salad bowl toss baby greens with the vinaigrette, blood orange segments, blue cheese cubes, avocado slices and chopped hazelnuts. Serve and enjoy every bite! 

Notes: You can vary amount of avocado, oranges, hazelnuts and cheese to your liking. I doubt you can go wrong.

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