End Of Winter Salad: Blood Orange, Manchego, Olive & Arugula
Winter is officially over, but that doesn't mean you can't use the upcoming weekend to eat all the citrus in sight. It won't be long before it's officially off the farm stands for the summer.
Blood orange has a unique raspberry orange tangyness that pairs fantastically well with the earthy qualities of Manchego cheese. I used a raw sheep's milk variety from Whole Foods that had a softer and more buttery texture than most of the Manchego I've tried. I added olives because (aside from a strange craving for them) they balanced the other ingredients nicely, lending a salty and acidic element to the mix.
Dressing is totally up to you. I used a homemade mixture of champagne vinegar, olive oil, honey, mustard and salt and pepper -- basically a simpler version of this champagne vinaigrette recipe. Balsamic vinaigrette is also a great option. Regardless, homemade vinaigrettes are easy to throw together and taste infinitely fresher than any pre-made dressing.
Ingredients:
Directions: Toss all ingredients together with dressing and serve!
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About the authors
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Michelle Zippelli is a Boston based hedonist who is committed to finding the best food that Boston has to offer. She has lived in Boston for 6 years and works in online marketing. Michelle loves meatballs, live music, exotic cheeses, Mexican food, spur of the moment dance parties, and all things pickled.
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Jacki Morisi is a self-proclaimed bon vivant extraordinaire. A Boston native whose waking hours are exclusively focused on travel, music, food, and fare ... emphasis on food and fare. She's a firm believer that just because you're living on a young professional's budget doesn't mean you have to sacrifice taste, and carries this mantra into each and every dining endeavor.
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