Cocoa Nib Vinaigrette and Salad

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  • Level: Easy
  • Total: 50 min (includes sit time)
  • Active: 25 min
  • Yield: 2 servings
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2 tablespoons cocoa nibs

4 tablespoons extra-virgin olive oil

3 tablespoons balsamic vinegar

2 tablespoons minced shallot

1/2 teaspoon kosher salt

1/2 teaspoon red pepper flakes


8 ounces torn butter lettuce

1 avocado, pitted, peeled and diced

2 oranges, supremed

2 ounces dried cherries

2 tablespoons cocoa nibs

1/2 ball fresh mozzarella, small dice


  1. For the vinaigrette: Pulse the cocoa nibs in a spice grinder 4 or 5 times, until finely ground.
  2. Combine the ground cocoa nibs and the olive oil in a 1-quart saucepan, and heat on low for 2 to 3 minutes, until warm and fragrant. Turn off the heat.
  3. Add the vinegar, shallot, salt and red pepper flakes and let sit for about 25 minutes.
  4. Transfer to a jar, twist on the lid and shake like crazy.
  5. Toss lettuce with vinaigrette to taste. Divide dressed lettuce between 2 serving dishes. Arrange remaining salad ingredients over the lettuce. Serve with any remaining vinaigrette on the side.