Hansells Food Group ... food the way it should be

This wonderful combination of flavours, textures and colours make this salad great for any occasion from BBQs to dinner parties.

INGREDIENTS:

Orange and Rocket Salad
8 slices mild pancetta or proscuitto
80g baby rocket or spinach leaves
1 cup fresh coriander
1 small, red onion - halved and thinly sliced
2 seedless oranges - peeled, removing all white pith
¼ cup roasted hazelnuts, roughly chopped
Sherry Vinaigrette
? cup Alfa One Rice Bran Oil
2 tablespoons sherry vinegar or white wine vinegar
1 tablespoon wholegrain mustard
1 teaspoon honey
¼ teaspoon dried tarragon leaves
 

INSTRUCTIONS:

Orange and Rocket SaladSection the oranges into segments or cut crosswise into thin slices. Collect any juices and add to the sherry vinaigrette. Pre-heat grill to moderate. Arrange pancetta flat on a tray and grill until crisp. Break into pieces, set aside and keep warm. Combine rocket, coriander and onion in a shallow serving bowl. Arrange oranges and pancetta over salad greens and sprinkle with nuts. Add dressing and gently toss to combine. Sherry Vinaigrette Dressing: Place all ingredients in a clean jar with a tight fitting lid. Season with salt and black pepper to taste. Cover and shake well to combine

RELATED PRODUCTS:

• Alfa One Rice Bran Oil small
• Alfa One Rice Bran Oil medium
• Alfa One Rice Bran Oil large