A Day at the Zoo

Easter/Pascua

Images from Ecuador

Sweet & Tangy Salad

Honey-Orange Vinaigrette on Greens with Goat Cheese, Pears, Candied Walnuts and Dried Cranberries 

I invented/prepared this salad the other day for a friend's birthday party.  It was easy to pack up in ziploc bags and plasticware in order to assemble it on site.  The dressing is sweet and tangy, while the goat cheese nicely offsets the sweetness of the cranberries and nuts. I have made this almost every night for the last week.  I cannot get enough! 

Dressing: 

1 garlic clove minced or crushed
1Tbsp Dijon mustard
2 Tbsp Honey
1/8 cup Apple cider vinegar
1/8 cup Balsamic vinegar
1 tsp Orange or tangerine zest
1 Tbsp Orange jam or marmalade (not the really bitter kind)
Kosher salt and cracked pepper to taste
3/4 cup extra virgin olive oil 

Whisk the first 7 ingredients together.  Slowly add the olive oil in a thin stream while whisking vigorously. 


Candied (Sugared) Walnuts:

Over medium-high heat toast a cup of halved or chopped walnuts.  After a few minutes (before they brown)  add half a cup of sugar and stir constantly until the sugar liquifies and coats the nuts.  Spread onto a baking sheet and let cool.

Salad Components:

Half cup of dried cranberries 
1 or 2 ounces of crumbled goat cheese
One pear; sliced, pealed, and tossed in lemon or lime juice to prevent browning while waiting.
Lettuce of choice (I used a combination of butter leaf, green, and red curly-leafed).