Orange Salad with Pine Nuts
Source: David Leite’s The New Portuguese Table
Grated zest of one orange
2 tablespoons fresh squeezed orange juice
2 tablespoons white wine vinegar ( I used Rice Wine Vinegar)
1 tablespoon plus one teaspoon honey
1 small garlic clove, minced
2/3 cups extra virgin olive oil
fine sea salt and freshly ground pepper
1/3 cup pine nuts
2 tablespoons olive oil
one 1/8th inch thick slice of presunto, serrano ham, or prosciutto
2 large oranges
12 cups of loosely packed young field greens
1/2 small onion thinly sliced
Whisk together the zest, orange juice, vinegar, honey and garlic in a small bowl. Dribble in the oil, whisking constantly until emulsified. Season with salt and pepper to taste. Refrigerate until ready to use. The dressing can be made several hours ahead.
Toast the pine nuts in a small skillet until golden brown. Keep tossing to brown evenly. Remove from pan and set aside to cool.
Add the olive oil to same pan and saute the ham until crisp. Drain on paper towels.
Cut ends off of orange and using a sharp knife cut the peel off orange, slicing from top to bottom, following the curve of the orange. Remove peel and white pith. Hold orange over bowl to collect juices and slice between each membrane to remove each orange segment. Set segments aside.
Place greens in large bowl, add onion and orange segments. Toss with enough dressing to lightly coat greens. Sprinkle with pine nuts and sauted ham/prosciutto. Sprinkle with sea salt and fresh ground black pepper.