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SERVES:
4

INGREDIENTS:

• 1 1/2 cups walnut halves (optionally toasted)


• 4 medium oranges


• Chopped romaine lettuce for 4 salads


• Crumbled blue cheese as needed (approx. 1 cup total)


• Juice of 2 oranges


• 1/3 cup chopped dried cranberries


• 1/4 cup olive oil


• 1-2 Tbs red wine vinegar


• Black pepper to taste

PROCEDURE:

For more depth of flavor, you can toast the walnut halves in a tsp or two of olive oil until you start to smell them toasting and they are turning a little bit browner and then season them with a little salt and take them out of the pan to cool.

To make the vinaigrette, squeeze the juice of two oranges through a strainer into a mixing bowl and then add about 1/3 cup chopped dried cranberries to that and add 1/4 cup extra virgin olive oil, 1-2 Tbs red wine vinegar and a crack of black pepper and whisk it up.

Get the oranges ready by slicing the tops and bottoms off and using your knife to remove the outside skin and then slicing them crosswise into 1/2-inch thick slices.

To assemble the individual salads, put some chopped romaine lettuce on each plate and top those with some orange slices, dress those with the cranberry vinaigrette and finish with toasted walnuts and crumbled blue cheese over the top of everything.

HINTS:

You could make the cranberry vinaigrette a day ahead of time and keep it cold in the fridge to give the dried cranberries a chance to really soften up.