California is in the clutches of a drought, even by our normal standards. Humidity levels have been down below 20% for ages, and temperatures are hovering around the 80’s (26-32C). We’ve had less than 1/3 of our normal rainy season precipitation ….. so we’re eating salads.
There’s something rather attractive about this leafy salad, speckled with gold and crimson fruit. It’s a good salad for warmer, late winter days, when oranges are fresh off the trees.
1 clove garlic, minced
3 tbsp olive oil
2 tbsp orange muscat champagne vinegar (or this homemade version)
1 tbsp maple syrup
2 – 3 oz baby lettuce leaves
1/2 cup cranberries
1/2 cup walnuts (lightly candied, if liked)
Vigorously beat together the garlic, olive oil, vinegar, and maple syrup with a fork to make an emulsion.
Wash and dry the lettuce, and put into a large bowl.
Peel the oranges, cut the flesh into dice, and mix with the cranberries and walnuts.
Add half the fruit/nuts to the lettuce with half of the dressing, and toss with hands or salad servers to combine.
Sprinkle the remainder of the fruit/nuts and dressing over the top, and serve immediately.