The Royal Chef At Home: Easy Seasonal Entertaining

CARA CARA ORANGE, CANDIED WALNUTS & STILTON CHEESE SALAD WITH BALSAMIC DRESSING

I LOOK FORWARD TO CARA CARA ORANGE SEASON. It’s beautiful bright orange skin and almost raspberry colored sweet flesh makes an amazing winter salad. MAKES 4 PORTIONS

CANDIED WALNUTS 2 tablespoons unsalted butter

BALSAMIC DRESSING cup balsamic vinegar 1 cup olive oil 1 teaspoon Dijon mustard 1 teaspoon Cara Cara orange zest Salt and pepper to taste

3 Cara Cara navel oranges, zested, peeled and segmented (set zest aside for dressing) 6 cups baby arugula/baby spinach mix ½ cup Stilton cheese, crumbled 2 tablespoons red onion, minced ¼ cup pomegranate seeds

½ cup granulated sugar 1 pinch cayenne pepper 2 cups walnut halves

1 lightly greased baking sheet

1 PREPARE THE NUTS These can be made several days ahead and kept in an airtight container. In a heavy skillet add the butter, sugar cayenne and walnuts and cook on medium stirring until the butter has melted. Once the sugar starts to melt (about 5 minutes) stir the nuts more frequently so as not to burn them. 2 Once all the sugar has turned to syrup give one final stir and pour on to the greased baking sheet and spread out. Allow to cool completely before transferring to an airtight container. This recipe will make more than you need for the salad but they are great for snacking on too.

3 Zest the oranges and set aside for the salad dressing. Peel the oranges, segment and set aside. 4 Blend or whisk together the salad dressing ingredients and set aside. Any left over dressing will keep for a week in the refrigerator. 5 Place the salad leaves in a large bowl and top with the Stilton, red onion, oranges and pomegranate seeds. Drizzle a little of the dressing onto the salad and finish with the candied walnuts.

188 THE ROYAL CHEF AT HOME