Blood Orange Salad With Vanilla Vinaigrette, Fried Shallots And Frisee

Recipe Ingredients

6		Blood oranges
1/3 cup	78ml	Reduced orange juice
1/2 teaspoon	2.5ml	Pure vanilla extract,
		Or vanilla bean, split
1 teaspoon	5ml	Sugar - more or less
2 tablespoons	30ml	Lemon juice
		Frisee
		Salt
		Olive oil
		Freshly-ground black pepper
		Mint leaves
		Crispy Fried Shallots
1/2 teaspoon	2.5ml	Cornstarch
1/2 teaspoon	2.5ml	Flour
1		Salt
3		Shallots bulbs - sliced thin rounds
		Peanut oil - for frying

Recipe Instructions

Peel oranges and cut into 1/2-inch slices. Reserve. Combine the orange juice, vanilla, sugar and lemon juices to make the dressing.

Put dressing on plates. Arrange frisee on top of dressing and place oranges on the frisee. Sprinkle oranges with salt. Drizzle olive oil around edge of oranges. Sprinkle with a bit of pepper. Arrange mint leaves on top and sprinkle with crispy fried shallots.

Crispy Fried Shallots: In bowl combine cornstarch, flour and salt. Coat sliced shallots with mixture. In skillet heat peanut oil until very hot but not smoking. Deep fry shallots until golden brown. Drain on paper towels.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9173) - from the TV FOOD NETWORK

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