Salty and sweet make the perfect pairing in this satiating and shareable salad featuring a freshly-squeezed mandarin orange vinaigrette over nutrient-packed microgreens, and topped with savory Italian Burrata cheese and cashews.
Author:Amanda MacArthur
Prep Time:25 minutes
Total Time:25 minutes
Yield:Serves 4
Category:Salads & Dressings
Ingredients
Scale
6–8 mandarin oranges (1/2 cup fresh juice, some slices reserved)
2 tsp seasoned rice wine vinegar
1 clove of garlic
1 shallot, sliced finely
1 tbsp honey (add more for a sweeter dressing)
pinch of salt
pinch of freshly cracked pepper
1/4 cup extra-virgin olive oil (sesame oil is tasty as well!)
2 cups fresh Microgreens
1/4 cup salted cashew halves
Optional: 4oz Burrata cheese
Instructions
In a small ball jar or dressing cruet, add the zest of one mandarin orange. Slice the oranges in half and squeeze until you get about 1/2 cup of juice in the jar. Reserve some mandarin pieces that are still a little juicy, or pull them from a new orange.
Grate 1/4 – 1/2 a fresh clove of garlic, depending on your preference, and finely slice your shallot. Add a pinch of shallot to the dressing with the garlic, and reserve the rest of the shallot for the salad as a garnish. Mix and let sit for 15 minutes.
Add honey, salt, and pepper, oil, then screw on the cover and shake vigorously for about 30 seconds. Let sit for at least 15 more minutes, but it tastes even better if you refrigerate it overnight!
Prepare a bowl of microgreens, and if adding Burrata, add it to the middle and drizzle with extra honey. Top with cashews, remaining sliced shallots, a sprinkle of salt and pepper, and drizzle with citrus vinaigrette. Enjoy!
