Wednesday, December 4, 2013
By Anne Mahle
(Continued from page 1)
3 blood oranges
2/3 cup walnuts, coarsely chopped
2 ounces Manchengo cheese, shaved
Wash lettuces in cold water and dry well. With a knife, trim the peel from the exterior of the oranges and then separate the segments from the membrane. Just before serving, place the lettuces in a large bowl and with your hands gently toss with SOME of the white wine and honey vinaigrette -- you won't need to use all of it. Add the oranges and the walnuts, and then sprinkle the cheese on top.
WHITE WINE AND HONEY VINAIGRETTE
When making an emulsion – when fat is incorporated into other ingredients to make a whole rather than two separate layers – it's always important to add the oil with a delicate hand very slowly in the beginning so as to coax the rest of the ingredients to receive the newcomer.
1 tablespoon Dijon mustard
1/4 cup white wine vinaigrette
1 garlic clove
1 tablespoon honey
1/2 teaspoon kosher salt
Several grinds of fresh black pepper
Orange juice from the center of a supremed orange
1 cup plus 2 tablespoons canola oil
Combine all ingredients except the oil in a blender or food processor and whirl until combined well. Drop by drop, add the oil, and then increase to a drizzle and then to a stream. Will keep for several weeks in the refrigerator.
Makes: About 2 cups
Anne Mahle of Rockland is the author of "At Home, At Sea." She can be reached at: firstname.lastname@example.org