Linda N’s Mesclun Salad with Goat Cheese, Blood Oranges and Toasted Almonds in a Balsamic Vinaigrette Dressing
- ½ to ¼ blanches slivered or halved almonds
- 8 cups mesclun
- 5 blood oranges
- 1 log domestic or imported goat cheese
Toast half a cup (or more if you want) of slivered or halved almonds in a pan with a little bit of olive oil, being careful not to burn them. When they are a nice brown, put them on a paper towel or brown paper bag to drain and put aside.
Next wash two bags of mixed baby greens or, preferably, get eight cups worth of mixed baby lettuces (mesclun) at a supermarket with a good produce section, pat dry, tear into bite-sized pieces, and put aside.
Chill log of goat cheese (either domestic or foreign) to make it easier to slice and cut into eight rounds and put aside.
Section five oranges, either regular or blood, and put them aside.
In a cup or a bottle put in one teaspoon Dijon mustard, one peeled garlic clove, whisk in four parts good olive oil, then slowly add in three parts Balsamic vinegar.
Arrange lettuce on plates, put goat cheese on top, arrange orange slices next to them, drizzle dressing over all, scatter with almonds, and enjoy.