Monday, December 22, 2014

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Recipe: Mediterranean Orange, Date and Pistachio Salad

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TWC News: Recipe: Mediterranean Orange, Date and Pistachio Salad
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Today's recipe uses an aged goats milk blue cheese to garnish a Mediterranean style salad with Bibb lettuce, sliced oranges, dates, pistachios and fresh parsley.


4 medium oranges
approx. 12 whole dates, halved
approx. 1/2 cup pistachios
approx. 3-4 ounces goats milk blue cheese (or cows milk blue cheese)
approx. 1/2 cup loosely packed Italian parsley leaves

For the dressing: (or more as needed)
6-8 tablespoons extra virgin olive oil
2-3 tablespoons orange juice
2-3 tablespoons red wine vinegar
crack of black pepper

To make the dressing for the salad, use a mixing bowl to combine 3 parts extra virgin olive oil with 1 part each of fresh squeezed orange juice and red wine vinegar. Add a crack of black pepper and whisk it up.

Cut the skin off of the oranges and cut into individual segments or cut them crosswise into rounds. Count one medium size orange per salad.

Slice the dates in half to make sure there really are no pits inside.

Place some Bibb lettuce on each plate and top it with one sliced orange. Top that with some dates and some pistachios, and then add the crumbled goats blue cheese to that, adding some of the fresh parsley leaves, and finishing by spooning the vinaigrette over the top of everything.

This salad is called a "composed" salad because each salad is assembled on its own plate, instead of tossing everything together in a bowl.

There are no exact amounts for something like this so use your judgment throughout.

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