Facebook

Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!

lili@delightfulpalate.net

Citrus and Asparagus Salad with Delightful Palate’s Stone Fruit Nectar Vinaigrette

Citrus and Asparagus Salad with Delightful Palate’s Stone Fruit Nectar Vinaigrette

Citrus and Asparagus Salad with Delightful Palate’s Stone Fruit Nectar Vinaigrette

Serves 6

6
 navel oranges (or Cara Cara or juice oranges)                        

1 fennel bulb, sliced thinly

2 green onions, chopped                                                     

1 bunch of spinach

¼ cup dried cranberries , chopped                                               

¼ cupsliced almonds

2  lb. roasted asparagus (recipe follows)

½ cup of Delightful Palate’s Stone Fruit Nectar Salad Vinaigrette

Coarse salt and pepper

Goat cheese or Feta Crumbles 

With a sharp paring knife, carefully cut off the skin and the pith off of the oranges, and chop into 1” pieces. Place the oranges  in a bowl along with the sliced fennel, green onions, cranberries and spinach and a few tablespoons of the Stone Fruit Nectar Vinaigrette  season with salt and pepper and layer over the roasted asparagus. Garnish with almonds & cheese

 

Roasted Asparagus

2 pounds fresh asparagus

¼ cup Delightful Palate’s Stone Fruit Nectar Vinaigrette

Kosher salt, plus extra for sprinkling

Freshly ground black pepper

 

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with Delightful Palate’s Stone Fruit Nectar Vinaigrette then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 20 minutes, until tender but still crisp.  The cooking time will depend on how thick the asparagus are so start checking after 10 minutes.