Wilted Bitter Greens with Warm Citrus Vinaigrette
By Jill Holter
Ingredients
Serves 4-6
8 cups chopped bitter greens- kale, radicchio, endive, mustard greens, and escarole are all good
4 tablespoons extra virgin olive oil
3 tablespoons hazelnut or walnut oil
2 tablespoons minced shallot
1 tablespoon whole grain mustard
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons orange juice
2 tablespoons lemon juice
1/4 cup chopped hazelnuts
Segments from one orange or grapefruit
Preparation
- Place greens in a large bowl.
- In a medium skillet over medium-low heat, warm oil. Add shallots and gently heat until just starting to soften. Add mustard, honey, salt and pepper. Whisk gently to blend. Remove from heat and add orange and lemon juice. Whisk again.
- Pour over greens in bowl, toss, and add citrus segments and hazelnuts.
