Recipe is from the Rebar cookbook
Serves 4
Vinaigrette
1 cup fresh orange juice
zest of 1 orange
1 shallot minced
2 tbsp raspberry vinegar (balsamic works as well)
½ tsp salt
½ cup hazelnut oil or vegetable oil
Salad
6 oz assorted salad greens
4 smalls beets, roasted*
1 lb asparagus
2 tbsp chopped hazelnuts, roasted and skins removed
1. Pour orange juice into a small non-reactive pot and bring
to a simmer over medium-high heat. Continue to simmer until the liquid is
reduced to measure ½ cup. Cool to room temperature. Combine reduction with the
next four ingredients and whisk while slowly drizzling in the oil. Set aside
while preparing the vegetables.
2. Peel and slice the roasted beets into rounds or wedges.
Steam or blanch asparagus until just tender. Shock in a bowl of ice water,
drain and spread out on a clean kitchen towel to dry.
3. Divide greens evenly among individual salad plates.
Arrange beet slices and asparagus spears among the greens, drizzle with
vinaigrette and garnish with chopped hazelnuts.
*Roasting beets is a great way to preserve their sweet
flavour and gorgeous colour. Wash, dry, and securely wrap each beet
individually in foil. Roast in a 375 degree over for 40 minutes to an hour,
depending on size. Cool, unwrap and slop off the skins before using.
