1 cup walnut pieces2 tablespoons water2 tablespoons sugar1/4 cup white wine vinegar1 teaspoon grated orange peel1/4 teaspoon dry mustard powder6 tablespoon olive oil1 large head Bibb lettuce, leaves torn2/3 cup coarsely crumbled feta cheese or blue cheese (about 3 oz)
2 oranges
Preheat oven to 325°F. Scatter nuts on rimmed baking sheet. Add 2 tablespoons water and sugar; toss until sugar dissolves and syrup coats nuts. Roast until water evaporates and nuts are crisp, stirring once, about 15 minutes. Cool on sheet.
Whisk vinegar, orange peel, and mustard in small bowl to blend. Gradually whisk in olive oil. Season dressing with salt and pepper.
Combine lettuce and cheese in large bowl. Cut peel and pith off oranges. Cut between membranes, releasing orange segments. Add segments and walnuts to salad. Toss with enough dressing to coat. Serve, passing remaining dressing.
Adapted from Bon Appétit
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This recipe was most recently featured in
Boston Organics Newsletter No. 03 of 2016.