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Salad

Petite Greens

with Blood Orange-Tangerine Vinaigrette

INGREDIENTS

SALAD

  • ½ t Garlic
  • 2 T Blood Orange Reduction
  • ½ t Dijon Mustard
  • 1 T Blood Orange Vinegar
  • 1 T Chardonnay Vinegar
  • 2 T Olive Oil
  • 2 T Orange Oil, O Brand if available
  • 2 cans Petite Greens
  • Lavosh Crackers, gor garnish
  • Aged Balsamic Vinegar (8-year), for drizzling salad
INSTRUCTIONS

FOR THE SALAD

  1. In blender, add shallots, garlic, blood orange reduction, dijon mustard, blood orange vinegar and chardonnay vinegar.
  2. Slowly drizzle in olive oil and orange oil.
  3. Toss with greens

Source: Fish Extender Recipe Collection

Created 2024-01-30 08:50:49 – Last Modified 2024-02-12 13:17:42