Here’s the first course of my menu project that I created for school. I got the idea for this salad from some random restaurant I ate at in the West Village. That meal was a salad with goat cheese, fried shallots, steak, and a balsamic dressing (yum!). It’s amazing what just a few ingredients put together in the right combination can become. In my rendition, I nixed the beef and added the orange to give it a lighter feel. I didn’t want to add just any random orange either – I wanted the blood orange! (No, there is no actual blood involved.) It tastes very similar to your standard orange, but looks so much cooler! Add the goat cheese (my favorite of all the cheeses), a tasty dressing, and fried shallots (pseudo mini onion rings) on top and you’re ready to go.
Salad:- 4 shallots
- flour
- salt
- pepper
- oil, for frying
- 5 oz mixed greens
- 2 blood oranges
- 4 oz goat cheese
Vinaigrette:
- juice from blood oranges
- 1/4 cup balsamic vinegar
- salt
- pepper
- 1/4 cup extra virgin olive oil
Procedure:
- Emincer (slice) the shallots. Separate the shallot rings and dredge in a mixture of flour, salt and pepper. Fry in the hot oil until golden, drain on paper towels and sprinkle with salt.
- Supreme (cut into segments) the blood oranges. Squeeze any remaining juice from the oranges in a bowl and combine with the balsamic vinegar, salt, and pepper. Slowly whisk in the olive oil until emulsified. Taste and adjust.
- Toss the greens and orange segments in the vinaigrette and plate. Top with goat cheese and fried shallot rings.
Yield: 8 appetizer portions or 4 larger portions.
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