Cara Cara Chicory Salad Recipe
midnight moon, fried shallot vinaigrette
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Ingredients
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Salad Base
Fried Shallot Vinaigrette
Method
Salad Preparation
- 1
Prepare the Chicory Greens
Wash the chicory greens thoroughly under cold water. Pat dry and tear into bite-sized pieces. Place in a large salad bowl.
- 2
Segment the Cara Cara Oranges
Using a sharp knife, slice the top and bottom off each Cara Cara orange. Stand the orange up on one end, and carefully cut away the skin and pith. Segment the orange by cutting between the membranes to release the slices. Add the orange segments to the bowl with the chicory.
- 3
Add Cheese and Nuts
Crumble the Midnight Moon goat cheese over the salad. Add the toasted walnuts evenly across the top.
Vinaigrette Preparation
- 4
Fry the Shallots
Thinly slice the shallots. In a small saucepan, heat olive oil over medium heat. Once hot, add the sliced shallots and fry until golden brown and crispy, about 5 minutes. Remove shallots with a slotted spoon and drain on paper towels. Reserve the oil for the vinaigrette.
- 5
Make the Vinaigrette
In a bowl, combine the reserved shallot oil, red wine vinegar, honey, salt, and black pepper. Whisk together until emulsified.
- 6
Dress the Salad
Drizzle the fried shallot vinaigrette over the salad just before serving. Toss gently to combine all the ingredients.