1 head Pacific or Pure Pacific Organic Petite Romaine
1 orange
½ blood orange
½ Fuji apple
1 tbsp pine nuts
½ oz Asiago cheese
Fresh Pacific or Pure Pacific Organic Parsley
Fresh marjoram
Champagne Vinaigrette
8 oz orange juice
2 oz champagne vinegar
4 oz granulated sugar
½ oz salt
½ tsp ground black pepper
8 oz vegetable oil
2 oz olive oil
Orange zest
Prep Time: 15 min
Servings: 1
1 Add a small amount of olive oil in a sauce pan over medium heat along with the pine nuts to toast. Remove from pan when light browning occurs and set aside to cool.
2 Remove Petite Romaine leaves from head, rinse, dry, and set aside.
3 Peel and slice orange and blood orange. Then, halve and slice the apple. Set aside.
4 Place Petite Romaine leaves on your serving dish or plate, add both oranges, add apples, and sprinkle pine nuts over the top.
5 Pluck leaves from the fresh parsley and marjoram and sprinkle over the top of the salad.
6 To make the dressing, add the orange juice, champagne vinegar, sugar, salt, pepper, and zest from one orange to a blender and blend until mixed completely.
7 Add the oils to the blender and blend until all ingredients are combined.
8 Drizzle dressing to your liking over the salad.
9 Shave the orange zest and Asiago cheese over the top, to taste. Enjoy!
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