Orange Salad with Queso Blanco

Recipe By

Dairy West

Prep Time
15 minutes
Cook Time
None
Servings
4

Functional Foods

Ingredients

FOR THE DRESSING
3 tbsp orange juice, freshly squeezed
1 tbsp white wine vinegar
1 tbsp honey
1 tsp orange zest
1 tsp shallots, finely minced
salt, to taste
ground black pepper, to taste
FOR THE SALAD
3 navel oranges
1/4 cup roasted pumpkin seeds
1/4 cup crumbled queso blanco or feta cheese
2 tbsp cilantro leaves, freshly chopped
1 tsp hemp seeds, optional

Whisk together the orange juice, vinegar, honey, orange zest, shallots and season with salt and pepper. While whisking, drizzle in the olive oil in a steady stream to create an emulsion. Set aside.

Using a serrated knife, cut away a thin slice from the top and bottom of the oranges. Stand the orange up on a flat side and work your knife around the contour of the fruit, cutting away the peel and just a tiny bit of the flesh. Once peeled, slice them into rounds, about 1/3 to 1/2 inch thick and arrange them attractively on a platter.

Drizzle with the dressing. Then sprinkle the pumpkin seeds, queso blanco, cilantro and hemp seeds. Serve immediately.

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