Orange and Goat Cheese Salad with Lemon Vinaigrette

This is a quite elegant yet simple salad. The sweetness of the orange and honey compliment the goat cheese quite well, and the little burst of lemon in the dressing pulls the whole thing together. I used arugula as the greens, which may be a little much for some people, but I really liked it. I'm sure any baby lettuce would work well.

As with almost any salad, I'm just going to let you figure out quantities of ingredients based on your preference and the size of your dinner party. I also cheated just a little and used orange slices rather than supremes, but supreming citrus is a lot of hard work.

Orange and Goat Cheese Salad with Lemon Vinaigrette

for the candied walnuts

• 1/2 cup small walnut pieces
• 2 tablespoons butter
• 2 tablespoons brown sugar
  

for the dressing

• 1/2 cup extra virgin olive oil
• 2 tablespoons freshly-squeezed lemon juice
• zest of 1/2 lemon
• 1 tablespoon white wine vinegar
• 1 teaspoon dijon mustard
• 1 tablespoon honey
• salt and pepper, to taste

for the salad

• baby green lettuces
• oranges slices, peel and pith removed
• goat cheese, cut into rings
• honey, for drizzling

Candy the walnuts
In a flat-bottomed pan, toast the walnut pieces over medium heat for a few minutes until fragrant, stirring regularly. When they are becoming browned, add the butter, and stir to coat. Then add the brown sugar, and stir to coat. Cook for a few more minutes until golden brown.

Make the dressing
Whisk together all the dressing ingredients. Salt and pepper to taste.

Compile the salad
Toss the greens with some of the lemon vinaigrette until lightly coated. Layer on the orange and cheese slice, then drizzle the fruit and cheese with honey. Garnish with candied walnuts.