Cooking Instructions
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Step 1
Segment the orange. Using a sharp knife, cut away the peel and pith of one of the
Orange (1)
exposing the juicy segments.
Step 2
Cut in between the membrane of each of the orange segments and transfer the segments to a small bowl. Set aside.
Step 3
Zest one of the
Orange (1)
and set aside.
Step 4
In a small bowl, combine the orange zest,
Garlic (2 cloves)
,
Dijon Mustard (15 g)
,
Extra-Virgin Olive Oil (120 mL)
,
Orange (1)
,
White Wine Vinegar (15 mL)
,
Honey (20 g)
,
Kosher Salt (3 g)
, and
Ground Black Pepper (as needed)
.
Step 5
Add the
Bibb Lettuce (1 head)
to a large salad bowl. Top with the
Red Onions (55 g)
,
Queso Fresco (180 g)
, and orange segments.
Step 6
Add 4-5 tablespoons of dressing and toss the salad. If it needs more dressing, add more a little at a time. Sprinkle the salad with the
Toasted Sliced Almonds (25 g)
and
Fresh Basil (3)
. Serve and enjoy!
