Sunday, April 3, 2016

Orange Side Salad

found this in a whole living magazine.

Serves 4

  • 2 small orange bell peppers, halved and seeded
  • 5 medium carrots, trimmed, scrubbed and halved  (espec. french carrots)
  • 2 tbsp olive oil, plus more for drizzeling
  • course salt and freshly ground black pepper
  • 1 navel orange, peel and pith removed, sliced
  • 1 clementine, peel and pith removed, sliced
  • 1/4 cup fresh goat cheese
  • 1/4 cup toasted hazelnuts, chopped
  • 1 tbsp sherry vinegar
  1. Preheat oven to 425.  On rimmed backing sheet, drizzle pepper and carrots with olive oil and season with salt and pepper.  Roast, flipping once, until golden brown and tender, about 20 minutes. 
  2. Arrange roasted carrots and peppers with the oranges on a platter.  Top with crumbled goat cheese and hazelnuts.
  3. Whisk vinegar and remaining 2 tbsp oil; season with salt and pepper. Drizzle over veggies.

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