Orange And Almond Salad

Recipe Ingredients

2		Romaine lettuce hearts - chopped
3		Navel oranges
1/4 cup	23g / 0.8oz	Sliced or slivered almonds - (2 oz) - toasted
2 tablespoons	30ml	Chopped fresh tarragon
2 teaspoons	10ml	Honey - (rounded)
2 tablespoons	30ml	Tarragon vinegar
1/4 teaspoon	1.3ml	Dry mustard
1/3 cup	78ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Arrange chopped lettuce on a platter.

Trim a thin slice of orange skin down to the flesh off the top and bottom of the orange. Stand the orange upright and trim off strips of the remaining peel working from top to bottom around the orange. Cut each orange then in 1/2 lengthwise. Slice the half oranges into half-moon shapes. Arrange the sliced oranges around the chopped romaine.

Lightly toast the almonds in a small skillet over moderate heat or in a toaster or conventional oven. Top the romaine and oranges with toasted almonds and chopped tarragon.

In a small bowl, combine honey, vinegar, orange juice and mustard with a whisk. Stream in the oil while continuing to whisk the dressing to combine it. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper. The salad is pretty as is, no tossing.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C66) - from the TV FOOD NETWORK

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