Cook Time: 15 Minutes
Equipment needed: Mixing bowl
Serves: 2 people
Gluten Free Salad Ingredients:
2 handfuls Watercress – washed, lower thick stems removed
1 1/2 Blood Orange* – peeled, cut into segments
50g – Goats Cheese (remove for DF option)
2 tblsp Walnuts roughly chopped
1 tsp Honey
Dressing Ingredients:
2 tblsp Blood Orange Juice
1 tblsp Lemon Juice
1/2 tsp Dijon Mustard
2 tblsp Olive Oil
1/2 tsp Honey
Pinch Sea Salt
Method:
1. Making the vinaigrette: Whisk together all ingredients in a small glass pouring jug. Set aside for the flavours to deepen.
2. In a dry pan, toast the walnuts over a low heat until golden brown. Drizzle the honey over the walnuts & toss the pan to ensure each walnut glossy & sticky (1 min). Remove from the heat & set aside.
3. Plate up! Place the watercress, blood orange segments, crumbled goats & walnuts on a plate. Lightly drizzle the blood vinaigrette over the salad & serve.
*You can substitute Blood Oranges with any other kind of Orange.
This recipe was created by: Kate Willbourn-Trevett ‘@foodiesagenda’
Foodies agenda is the love child of Kate Willbourn-Trevett. It’s a Sydney food blog which celebrates REAL food and seasonal eating. Wanting to share what’s best to eat and where to eat right now, Kate keeps the agenda up to date with simple recipes featuring seasonal ingredients, the odd inclusion of new restaurant openings and foodie escapes near and afar.
Website: www.foodiesagenda.com
Instagram: @foodiesagenda
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