vinaigrette

Make Your Own Spring Vinaigrette

Don’t head to the store for salad dressing. Whip up a flavor-packed vinaigrette for a taste of spring in your own kitchen!

Nettie Frank shares the recipe, and what to pair it with for the perfect seasonal meal.

Find more of Nettie’s recipes on her website, www.chefnettie.com.

 

Orange glazed Salmon:

(6 servings)

Ingredients

  • 6 Salmon filets
  • Salt and pepper
  • 1 Orange-zested and juiced
  • 2/3 cup Brown sugar
  • Olive oil
  • Set oven to 375

Method

1. Heat sauté pan on medium high with 2 T. Olive oil. Salt and pepper the salmon, both sides. Using tongs, lay the salmon on hot sauté pan and let it sear for 3-4 min.
2. In a small sauce pan, add brown sugar, orange zest and juice. Stir together, turn on medium heat for 7 min.
3. Once salmon is seared on both sides, lay the salmon on a parchment lined cookie sheet. Use a spoon to pour half of the glaze on top of salmon. Place in hot oven for 3-5 min.
4. Remove salmon from oven, pour remaining glaze on top.

Arugula and Beet Salad:

(6 servings)

Ingredients

  • 1 lb. Baby Arugula
  • 3 Beets (boil in water for 15 min. Peel outer skin off, rinse under cold water, slice thin)
  • 1 cup Feta cheese
  • 1 cup Candied pecans
  • 1/2 cup Blood Orange Poppyseed Dressing

 

Blood Orange Poppyseed Dressing:

(1 cup serving)

Ingredients

  • 2 Blood Oranges (zested and juiced)
  • 2 T. Yellow Mustard
  • 2 T. Honey
  • 2 tsp. Poppyseeds
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper

Method

– In a medium bowl, whisk all ingredients together.
– Using a squeeze bottle. Fill it with 1 cup of oil.
– while whisking, drizzle in oil until it is emulsified. **Quick tip: use your mixer with the whisk attachment instead of by hand**

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