Orange and Rocket Salad with Sherry Vinaigrette
This wonderful combination of flavours, textures and colours make this salad great for any occasion from BBQs to dinner parties.
INGREDIENTS:
Orange and Rocket Salad:
8 slices mild pancetta or proscuitto
80g baby rocket or spinach leaves
1 cup fresh coriander
1 small, red onion – halved and thinly sliced
2 seedless oranges – peeled, removing all white pith
¼ cup roasted hazelnuts, roughly chopped
Sherry Vinaigrette:
6 tablespoons Alfa One Rice Bran Oil
2 tablespoons sherry vinegar or white wine vinegar
1 tablespoon wholegrain mustard
1 teaspoon honey
¼ teaspoon dried tarragon leaves
INSTRUCTIONS:
Orange and Rocket Salad:
Section the oranges into segments or cut crosswise into thin slices. Collect any juices and add to the sherry vinaigrette. Pre-heat grill to moderate. Arrange pancetta flat on a tray and grill until crisp. Break into pieces, set aside and keep warm. Combine rocket, coriander and onion in a shallow serving bowl. Arrange oranges and pancetta over salad greens and sprinkle with nuts. Add dressing and gently toss to combine.
Sherry Vinaigrette Dressing: Place all ingredients in a clean jar with a tight fitting lid. Season with salt and black pepper to taste. Cover and shake well to combine.