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  • All Year
  • 1/2 hour
  • Serves 4

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Raspberry Balsamic Vinegar

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Blood Orange Olive Oil

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French Fleur De Sel Sea Salt

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Mixed Greens, Blood Oranges, Walnuts and Raspberry Vinaigrette

Candied walnuts and blood oranges over mixed greens, with a Blood Orange Fused Olive Oil and Raspberry Balsamic vinaigrette.

Ingredients

  • 1 egg white, whisked
  • ½ C sugar
  • ¾ C whole walnuts
  • 6 c mixed greens
  • 2 blood oranges, peeled & segmented
  • 4 T SOOC Raspberry Balsamic Vinegar
  • 5 T SOOC Blood Orange Fused Olive Oil
  • ½ t SOOC French Fleur de Sel sea salt

Directions

  • 1. 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.
  • 2. In a large bowl, mix greens and oranges. Dress with balsamic and olive oil. Sprinkle lightly with salt to finish. Top with nuts and serve.

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Mixed Greens, Blood Oranges, Walnuts and Raspberry Vinaigrette

  • All Year
  • 1/2 hour
  • Serves 4

Candied walnuts and blood oranges over mixed greens, with a Blood Orange Fused Olive Oil and Raspberry Balsamic vinaigrette.

Ingredients

  • 1 egg white, whisked
  • ½ C sugar
  • ¾ C whole walnuts
  • 6 c mixed greens
  • 2 blood oranges, peeled & segmented
  • 4 T SOOC Raspberry Balsamic Vinegar
  • 5 T SOOC Blood Orange Fused Olive Oil
  • ½ t SOOC French Fleur de Sel sea salt

Directions

  • 1. 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.
  • 2. In a large bowl, mix greens and oranges. Dress with balsamic and olive oil. Sprinkle lightly with salt to finish. Top with nuts and serve.