Ingredients
- 1/2 cup fresh orange juice
- 1/2 cup fresh lemon juice
- 1 teaspoon minced shallot
- 1/4 teaspoon Dijon mustard
- 1 teaspoon champagne vinegar
- 2 tablespoons extra-virgin olive oil
- Salt and freshly cracked pepper
- 1 cup sliced (diagonally), hearts of palm
- 1 orange, segmented, white pith removed
- 1 cup baby spinach, washed and spun dry
- 1/4 cup thinly sliced red onion
- Salt and freshly cracked pepper
Directions
Place the orange juice and lemon juice in a small skillet and cook over medium-high heat until reduced by two-thirds, about 15 minutes. You should have about 2 tablespoons left. Remove from the heat and reserve until ready to use.
In a medium bowl whisk together the shallots and mustard. Slowly drizzle in the reduced citrus juice and the champagne vinegar. Add the oil in a thin, steady stream, whisking constantly. Season lightly with salt and freshly cracked pepper.
In a mixing bowl, combine the hearts of palm, orange segments, baby spinach, and red onion. Season with salt and freshly cracked black pepper, and toss to combine. Divide between 2 chilled salad plates, and drizzle evenly with the prepared vinaigrette. Serve with extra ground black pepper if desired.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 6 reviews
By gomezjoanne_2983036
Evergreen, CO
on April 04, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I LOVE this salad. I like to make it in the winter with a Caribbean themed dinner -- really makes you forget about all the snow. I agree with the anonymous reviewer, that vinaigrettes are supposed to be tart. I hate a vinaigrette that is too sweet -- if you don't like it so tart, add a bit of honey. I also agree with anonymous that this is a great base salad to add whatever you have -- I like to add avocado and/or nuts, or substitute mango or tangerine for the orange. I'm going to make this tonight with Bobby Flay's guava-glazed chicken thighs as I watch the snow pile up. (I'm in the mountains, so yes, snow in April. :-
By Grey Goose Gal
Eastern Carolina
on January 07, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
To each his/her own, I guess. I love this vinaigrette and use it often, with arugula as well. And yes, it's citrus-y, but isn't that the whole point? I've added things like fresh mushrooms, pancetta, chopped hard-boiled egg, etc., depending on what I have on hand. It's a terrific year-round salad that can be expanded with whatever you have fresh or leftover in the fridge.
By chris4514_7950780
kenilworth, NJ
on September 24, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
every body liked this at my fire works party. I added arugula same amount as spinach
Read all 6 reviews