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Candied walnuts and blood oranges over field greens, with a Blood Orange Fused Olive Oil and Raspberry Balsamic vinaigrette.
Products used: Blood Orange Olive Oil, French Fleur De Sel Sea Salt, Raspberry Balsamic Vinegar
1 Egg White, whisked
½ cup Sugar
¾ cup whole Walnuts
6 cups Field Greens
2 Blood Oranges, peeled and segmented
4 Tbsp SOOC Raspberry Balsamic Vinegar
5 Tbsp SOOC Blood Orange Fused Olive Oil
½ tsp SOOC French Fleur de Sel Sea Salt
Preheat oven to 400℉. Mix egg white, sugar, and walnuts. Place mixture on a piece of aluminum foil. Fold the foil so it encloses the nuts and bake 15-20 minutes. Open foil and allow to cool, then coarsely chop.
In a large bowl, mix greens and oranges. Dress with Raspberry Balsamic and Blood Orange Olive Oil. Sprinkle lightly with French Fleur de Sel Sea Salt to finish. Top with nuts and serve.
