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lili@delightfulpalate.net

Citrus , Avocado, and Spinach Salad with Warm Goat Cheese

Using the ingredients at the peak of their season, combine different varieties of oranges, toasted salted nuts, dark green leafy lettuces and the warming touch of goat cheese on top. Try our Citrus, Avocado and Spinach Salad with warm Goat Cheese and Delightful Palate’s Stone Fruit Nectar Vinaigrette.

Citrus, Avocado and Spinach Salad with Warm Goat Cheese

Serve 4

 2 medium navel or Valencia orange

 2 Cara Cara Oranges

 2 Blood oranges

 1 Tbs. minced red onion

 Sea salt and freshly ground black pepper

 1 medium ripe avocado, thinly sliced

¼ cup dried cherries or cranberries

¼ toasted nuts, pecans or almonds

 5 oz. Spinach and arugula

¼ cup Delightful Palate’s Stone Fruit Nectar Vinaigrette

Using a sharp knife, trim off the peel and white pith from the oranges and cut crosswise ¼ inch thick. . Arrange the remaining orange slices and the avocado slices to one side of 6 salad plates.

Toss the spinach and arugula with the  red onion, dried cherries and toasted nuts dressing, season to taste with salt and pepper, and mound next to the oranges and avocados.

Warm Goat Cheese;

6 oz. goat cheese

1/2 cup toasted almonds or pecans, finely chopped

 Pre heat oven to 425 degress,mash the goat cheese in a small bowl with a fork until smooth. Form the cheese into four 2-inch-diameter rounds. Put the nuts on a small plate and press the goat cheese rounds into the nuts on all sides to coat. Transfer the cheese to a small baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes. Place on top of the dressed greens.