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Bitter Greens and Orange Salad with Walnuts and Goat Cheese

Bitter Greens and Orange Salad with Walnuts and Goat Cheese

By Courtney HillOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    15 minutes

This salad is full of bold flavors, a mixture of bitter, sweet, briny and creamy. Navel oranges do well here, but colorful Cara Cara or blood oranges are great if they are in season. As for greens, use a combination of sturdy varieties so the leaves can stand up to the other ingredients. Our favorite was a mixture of endive, radicchio and frisée; you'll need one head of each to get the 12 cups needed for this salad.

Tip

Don't leave the walnuts and olives in large pieces. Make sure to chop finely enough so that they mix into the dressing.

Ingredients
  • 3

    medium oranges (see note)

  • ¼

    cup red wine vinegar

  • 2

    tablespoons fresh oregano, finely chopped

  • Kosher salt and ground black pepper

  • 1

    medium shallot, halved and thinly sliced

  • ½

    cup pitted black olives, finely chopped

  • ⅓

    cup walnuts, toasted and finely chopped

  • ¼

    cup extra-virgin olive oil

  • 4

    ounces fresh goat cheese (chèvre), crumbled

  • 12

    cups lightly packed mixed bitter greens (see note), in bite-size pieces

Step 1

Cut ½ inch off the top and bottom of each orange. One at a time, stand each on a cut end and, slicing from top to bottom, cut away the peel and pith following the contour of the fruit. Cut the oranges vertically into quarters, then trim away the seedy core from each. Cut each quarter crosswise into ½-inch-thick slices.

Step 2

In a large, bowl combine the vinegar, oregano, ¾ teaspoon salt and ½ teaspoon pepper. Add the shallot and oranges, along with their juice, and toss. Let stand for 10 minutes.

Step 3

To the oranges, add the olives, walnuts, oil and all but 3 tablespoons of the goat cheese, then stir gently until combined and the cheese begins to break down and become creamy. Add the greens and toss. Taste and season with salt and pepper, then transfer to a serving platter. Sprinkle with the remaining goat cheese.