Winter Leaf Salad with Orange

Name: Winter Leaf Salad with Orange
Yield: Serves 4–6
Ingredients: 4 tbsp new season Tuscan extra-virgin olive oil – new season single-estate oils are available from the start of December; 2 tbsp verjuice or light white wine vinegar; 2 tbsp verjuice or light white wine vinegar; 1 large handful of wild watercress; 4 tbsp new season Tuscan extra-virgin olive oil – new season single-estate oils are available from the start of December; 200–250 g (7–9 oz ) Capretta semi-hard goat’s cheese, shaved; 200–250 g (7–9 oz ) Capretta semi-hard goat’s cheese, shaved; Small handful of shelled hazelnuts (optional); 2–3 Tarocco oranges, depending on their size, as they are not a traditionally large fruit; 1 large head of Castelfranco; 2 medium-sized trevise leaves; 1 large handful of Barbe de Capucin

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

Just the thought of actually being able to serve a seasonal salad in the middle of December fills me with joy, and this is the sort of dish I like to serve as an appetizer or starter for our family Christmas lunch.

Ingredients

1 large handful of wild watercress
1 large handful of Barbe de Capucin
2

Starter
Lunch
Winter
December
Christmas
Vegetarian
Gluten-free

Method

Trim the watercress and Barbe de Capucin of any tough stalks and wash the leaves under a running tap, then shake off excess water and pat dry with kitchen paper. Cut the trevise into long boat-shaped wedges and roughly tear the Castelfranco leaves. Place the salad leaves in a shallow serving bowl.
Using a sharp small knife, remove the peel and any pith from the