Blood Orange & Microgreen Salad


  1. Remove the peel and outer membrane from the blood oranges, then cut them into 12 thick slices.
  2. Lay four blood orange slices across each plate.
  3. Top them with marcona almonds & arrange several olives across the plate.
  4. Make a vinaigrette with the vinegar, oil, and smoked salt.
  5. Mix together the mint leaves and microgreens. Drizzle the vinaigrette over them.
  6. Drizzle a little extra EVOO over the oranges & sprinkle them with a little extra smoked salt.
  7. Top the oranges with the microgreen & mint salad. Serve.
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