Around the World in 80 Bottles - Salad With Walnut Vinagrette

SALAD WITH WALNUT VINAGRETTE

1 small head delicate green (escarole, endive, frisee, etc)
2 radishes, sliced thinly
1/3 onion, sliced into thin rings
2 oranges
½ c. sunflower seeds
1 t. olive oil
2 t. salt
¼ c. sake and 1 c. white vinegar
(or 1 ¼ c. ricewine vinegar)
1 bottle Prieler Pinot Blanc

Dressing:
2 T. pumpkin seed oil
2 T. olive oil
2 t. balsamic vinegar
3 T. orange juice


Toast sunflower seeds in oil and salt in a 350 F. oven for 10 minutes. Cool. Put onions and radishes in the smallest bowl they fit in. Cover with vinegar and sake, and put aside for 10-15 minutes. Meanwhile, chop greens and divide among four plates. Supreme the orange and divide. Drizzle the dressing over greens and oranges and top with pickled onions and radishes. Sprinkle sunflower seeds on top and serve with Pinot Blanc, bread, and pumpkin seed oil for dipping.

Category:

Film & Animation

Tags:

• Salad
• Fixed