Blood Orange, Ricotta and Walnut Salad
Author: Anna Hedworth
Method
- This is a simple little salad, but very tasty. To serve two for lunch or four as a side, take a bag of watercress, spinach and rocket (one or all varieties will do). I make a little dressing of extra virgin olive oil, cider vinegar, balsamic vinegar, a tiny bit of maple syrup, salt and pepper, then shake it all up and dress the leaves. Peel one blood orange, keeping the peel for other recipes featured here, and slice thinly - they are so beautiful inside, each one different - then toast a large handful of walnuts and mix both through the leaves. Finally, top with some crumbled ricotta.
- The warm toasted walnuts are delicious with the sweet rich orange, creamy ricotta and peppery leaves. I’m on the lookout for more blood oranges to carry on enjoying them while the short season lasts.
