½ cup toasted, chopped pecans or walnuts
1 orange
1 pink grapefruit
8-10 ounces small garden lettuces
1 tbsp citrus vinegar
1/8 tsp salt
1/3 cup olive oil
2 tsp honey
½ cup crumbled feta cheese
2-3 thin slices red onion, separated into rings
Pour chopped nuts into fry pan over medium, medium-high heat and stirring constantly, cook them until you begin to smell the aroma of toasted nuts. Remove from heat instantly and set aside to cool.
Premium the orange and grapefruit then set aside. In a small bowl, combine together the vinegar, salt, olive oil and honey. Whisk until you have combined them. Taste and adjust seasonings.
In a large bowl, add the lettuce, citrus, feta cheese and onion slices. Pour dressing over mixture and stir to combine. Plate each salad and sprinkle with toasted nuts, and then serve.
1 orange
1 pink grapefruit
8-10 ounces small garden lettuces
1 tbsp citrus vinegar
1/8 tsp salt
1/3 cup olive oil
2 tsp honey
½ cup crumbled feta cheese
2-3 thin slices red onion, separated into rings
Pour chopped nuts into fry pan over medium, medium-high heat and stirring constantly, cook them until you begin to smell the aroma of toasted nuts. Remove from heat instantly and set aside to cool.
Premium the orange and grapefruit then set aside. In a small bowl, combine together the vinegar, salt, olive oil and honey. Whisk until you have combined them. Taste and adjust seasonings.
In a large bowl, add the lettuce, citrus, feta cheese and onion slices. Pour dressing over mixture and stir to combine. Plate each salad and sprinkle with toasted nuts, and then serve.
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