Veg Boxes
choose your fav
Orange Fennel Spinach Salad with Honey White Balsamic Dressing
For the pickled red onion:
1 medium red onion, peeled and sliced into thin wedges
118 ml white balsamic vinegar
10 ml honey
3 g salt
59 ml water
For the Honey White Balsamic Dressing:
1 batch of this , Honey White Balsamic Dressing recipe
For the rosemary almonds:
72 g whole almonds
10 ml extra virgin olive oil plus more for finishing
0.2 g finely chopped fresh rosemary, plus more for finishing
3 g fine salt or table salt, not kosher salt, plus more as needed
For the salad:
170 g baby spinach
4 medium mandarin oranges (or 3 medium navel oranges), peeled, halved and sliced into ¼-inch slices
1 small fennel bulb, stems and fronds removed halved, then thinly sliced crosswise, discarding the hard core, optional
41 g pomegranate arils, optional
For the pickled red onion:
Combine all ingredients into a pint-size jar with a tight-fitting lid. Screw on the lid and shake, shake, shake. Refrigerate for at least 4-6 hours for really pretty color.
For the Honey White Balsamic Dressing:
Combine all ingredients in a jar with a tight-fitting lid. Screw on the lide and shake, shake, shake. Store in the refrigerator. Can be made up to a week in advance.
For the rosemary almonds:
Combine all ingredients in a medium-size microwave-safe cup or bowl. Stir well then microwave on high for 1 minute. Stir and repeat x 2 for a total of 3 minutes in the microwave.
Remove from the microwave, stir well and turn out onto a plate lined with paper towels. Allow the almonds to cool just a bit then taste and add more fine salt, if needed.
For the salad:
Add spinach to a large bowl. Drizzle lightly with the dressing and toss to coat the leaves. Top with most of the oranges, fennel and half of pickled red onions.
Toss lightly and top with remaining oranges, fennel and as many of the onions as you prefer. You may not need all of the pickled red onions (depending on the size of your onion).
Top with pomegranate arils (if using) and almonds. Serve extra dressing at the table.
www.thecafesucrefarine.com
1 medium red onion, peeled and sliced into thin wedges
118 ml white balsamic vinegar
10 ml honey
3 g salt
59 ml water
For the Honey White Balsamic Dressing:
1 batch of this , Honey White Balsamic Dressing recipe
For the rosemary almonds:
72 g whole almonds
10 ml extra virgin olive oil plus more for finishing
0.2 g finely chopped fresh rosemary, plus more for finishing
3 g fine salt or table salt, not kosher salt, plus more as needed
For the salad:
170 g baby spinach
4 medium mandarin oranges (or 3 medium navel oranges), peeled, halved and sliced into ¼-inch slices
1 small fennel bulb, stems and fronds removed halved, then thinly sliced crosswise, discarding the hard core, optional
41 g pomegranate arils, optional
For the pickled red onion:
Combine all ingredients into a pint-size jar with a tight-fitting lid. Screw on the lid and shake, shake, shake. Refrigerate for at least 4-6 hours for really pretty color.
For the Honey White Balsamic Dressing:
Combine all ingredients in a jar with a tight-fitting lid. Screw on the lide and shake, shake, shake. Store in the refrigerator. Can be made up to a week in advance.
For the rosemary almonds:
Combine all ingredients in a medium-size microwave-safe cup or bowl. Stir well then microwave on high for 1 minute. Stir and repeat x 2 for a total of 3 minutes in the microwave.
Remove from the microwave, stir well and turn out onto a plate lined with paper towels. Allow the almonds to cool just a bit then taste and add more fine salt, if needed.
For the salad:
Add spinach to a large bowl. Drizzle lightly with the dressing and toss to coat the leaves. Top with most of the oranges, fennel and half of pickled red onions.
Toss lightly and top with remaining oranges, fennel and as many of the onions as you prefer. You may not need all of the pickled red onions (depending on the size of your onion).
Top with pomegranate arils (if using) and almonds. Serve extra dressing at the table.
www.thecafesucrefarine.com