Refreshing Salad of Oranges, Cotija Cheese, and Cara Cara Vinaigrette
This recipe is from Jewels and Jill's Healthy Festive Menu.
Preheat oven to 350°. Spread pepitas in a single layer on a baking sheet, and toast in oven until crisp, about 8 minutes. (Alternatively, toast them in a dry skillet over medium heat until crisp, 6 to 8 minutes, stirring occasionally to keep them from burning.) Let cool in pan.
Meanwhile, cut peel and pith from 2 oranges; slice thinly and set aside. Juice remaining 1/2 orange. Make a vinaigrette by whisking together orange juice, shallot, mustard, salt, grapeseed oil, and dill or chives (if using) in a medium bowl.
To assemble salad: Mix mâche and tatsoi; toss lightly with most of vinaigrette. Add oranges and avocado slices; sprinkle pepitas and cheese on top. Serve with remaining vinaigrette on the side.
Reprinted by arrangement with Celebra, a member of Penguin Group (USA), Inc. Copyright © Jewels and Jill Elmore, 2009.