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SICILIAN ORANGE SALAD

SICILIAN ORANGE SALAD

Yields: 2 people

 

2 each       Blood Oranges, Cut into Wheels, no white peels

2 cups       Baby Arugula

½ each      Fennel Bulb, Shaved thin on a mandoline, store in water

½ cup       Kalamata Olives, Pitted, Sliced

½ cup       Walnuts, Toasted

¼ cup       Fiscalini San Joaquin Gold Cheese, Shaved Thin

1 branch    Fennel, Fronds (the green leaves that look like Dill)

2 Tbs.       Balsamic Vinegar

2 Tbs.       Sciabica Extra Virgin Olive Oil

1 tsp.        Balsamic Glaze

To Taste    Salt and Pepper

 

 

Method:

-In a stainless steel bowl, make vinaigrette with equal parts Balsamic Vinegar and Sciabica Extra Virgin Olive Oil.

-Add Baby Arugula, Shaved Fennel, Kalamata, Toasted Walnuts, and Salt and Pepper to taste.

-Place on plate, then add shave Fiscalini San Joaquin Gold Cheese on top.

-Arrange Sliced Oranges, place fennel fronds on top, place Fiscalini San Joaquin gold shavings on top, sprinkle with sea salt, Sciabica Extra Virgin Olive Oil, & Balsamic Glaze

 

 

Executive Chef, John M. Surla

Proprietor, Fina & Surla’s

 

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