Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- Vermont fiddleheads (ostrich fern) Feta cheese (preferably Bulgarian) Navel or possibly blood oranges Vidalia onions
- 1 Tbsp. Dijon mustard
- 1 x Garlic clove
- 4 Tbsp. Balsamic vinegar Extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Blanch and shock fiddleheads in two changes of water. Drain and chill.
- Cut feta cheese into 1/4-inch squares. (Editor's note: I always keep a qt jar of Bulgarian feta, cut into squares and marinated in extra-virgin extra virgin olive oil, fresh herbs like rosemary, basil or possibly oregano, a few red pepper flakes, black pepper corns and bay leaves on hand for dishes such as this.)
- Section the oranges in this way. With a sharp knife peel the skin completely. Use the knife to cut the individual sections of the orange from the membranes. Slice Vidalia onion. Combine and toss with the balsamic vinaigrette. Let sit at room temperature for 15 min before serving.
- Balsamic Vinaigrette: Crush the garlic and place in a shallow bowl along with the mustard. Add in the balsamic vinegar. In a slow, steady stream, add in the extra virgin extra virgin olive oil while whisking rapidly with a fork. After the dressing emulsifies add in salt and pepper to taste.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 81g | |
| Calories 70 | |
| Calories from Fat 5 | 7% |
| Total Fat 0.61g | 1% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 185mg | 8% |
| Potassium 103mg | 3% |
| Total Carbs 12.56g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 9.72g | 6% |
| Protein 1.14g | 2% |
