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Mixed Greens With Toasted Pecans, Chèvre and Blood Orange Vinaigrette
Servings:
2
servings
Author:
The Gourmet Housewife
Ingredients
3
cups
mixed greens
2
blood oranges
1/2
cup
pecans
3
tbsp
olive oil
2
tsp
red wine vinegar
2
tsp
lime juice
1
shallot
minced
1/2
tsp
blood orange zest
1/4
tsp
lemon zest
salt & pepper to taste
crumbled chèvre to taste
Instructions
Place the pecans in a skillet over medium-high heat, stirring occasionally, until toasted and fragrant. Remove from heat and set aside.
Peel and segment one blood orange. Set aside.
Juice remaining blood orange and mix with olive oil, red wine vinegar, lime juice, shallot, and zests. Season to taste with salt and pepper.
Place mixed greens in a bowl. Top with orange segments, pecans, and crumbled chèvre.
Serve with vinaigrette.