In the Kitchen Featuring: Blood Oranges and Tangerine Balsamic
Blood Orange and Fresh Greens Salad with a Simple Tangerine Balsamic Vinaigrette
This is a simple balsamic vinaigrette recipe that we kicked up a notch using tangerine balsamic. The dish makes a nice side for pork or fish. Adapted from Earthbound Cook. Serves 4 as a side.
Tangerine Balsamic Vinaigrette:
- 3 TBL Sigona’s tangerine balsamic
- 1/2 a small shallot, minced (about 2 TBL)
- 2 tsp Dijon mustard
- Salt and pepper, to taste
- 2 tsp Honey Hole Honey Co.’s local raspberry honey
- 1 small clove garlic, minced
- 1/3 cup Sigona’s just-pressed, local Arbequina extra virgin olive oil
Salad:
- About 6 cups of salad greens (such as a spring mix or butter lettuce), torn into bite-sized pieces
- 2 large blood orange, peeled with a knife to remove the peel and the white pith, then sliced into medallions
Directions: In a medium bowl, mix together the tangerine balsamic, shallot, Dijon, salt & pepper, honey and garlic. While whisking briskly, drizzle in the olive oil to emulsify the mixture.
Toss the greens with about half of the dressing. And when I say toss, I mean toss, toss, toss! Make sure to coat the greens well.
Divide the greens among four salad plates and top each with 2-3 slices of blood orange.
Blood Orange and Arugula Salad with Slow Roasted Golden Beets, Blue Cheese & a Tangerine Balsamic Vinaigrette
The sweet earthiness of the golden beets, along with the salty blue cheese, nutty arugula and tangy blood oranges make this salad a virtual party in your mouth. Makes 4 generous salad portions. Adapted from Veronica Foods.
Ingredients:
- 4 cups baby arugula
- 3 medium-sized golden beets
- Sea salt and pepper, to taste
- 3 TBL water
- 1 1/2 blood oranges, the whole one peeled and divided in to segments (see note*), the remaining half juiced
- 1 TBL Sigona’s tangerine balsamic
- 1/4 cup + 1 TBL Sigona’s just-pressed, local Arbequina extra virgin olive oil
- 1/3 cup, blue cheese, crumbled (such as Nauvoo Blue)
*Segmenting Citrus: It takes time and patience, but is well worth the effort! To do this, cut the top and bottom off of your citrus fruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed, slice any remaining pieces of pith from the fruit so no white remains. Then, slice closely along the sides of each membrane to neatly remove the citrus segments in between. And there you have it!
Directions: Preheat the oven to 350F. Scrub the beets removing any debris, roots and green parts. Place the beets on a piece of aluminum foil large enough to fully enclose the beets in to a package. Drizzle the beets with a TBL of olive oil, a sprinkle of sea salt and 1 TBL of water. Seal the package by crimping the foil. Roast the beets for 1 hour or until tender when pierced with a knife. Allow to cool and then peel. Cut the beets in to six wedges and set aside.
Just before serving, whisk the blood orange juice with the tangerine balsamic and a pinch of salt. Slowly drizzle in the remaining olive oil while whisking constantly to make a vinaigrette. In a large bowl, gently toss the arugula with 1/2 of the vinaigrette and then arrange on a plate or platter. Arrange the blood orange segments, golden beet wedges and blue cheese over the arugula. Drizzle the rest of the vinaigrette over the top, sprinkle with pepper and serve.
Blood Orange, Baby Spinach and Quinoa Salad with a Tangerine Balsamic and Sigona’s Just-Pressed, Local Olive Oil Vinaigrette
Talk about a power-packed salad! This mix serves up a complete protein (the quiona) and antioxidant-rich spinach and olive oil. Let’s not forget the healthy dose of vitamin C! Offered as a side to roasted chicken, fish or pork, this won’t leave you hungry for more. It’s great for a lunch salad to get you through the rest of your work day! Serves 4 as a side.
Salad:
- 1/3 cup dry quinoa (about 1 cup cooked)
- 4 handfuls of baby spinach (about 5-6 oz.)
- 1 large avocado, diced
- 2-3 blood oranges, peeled with a knife to remove the peel and the white pith, then segmented* and halved. Set aside 3 segments.
- 3 green onions, sliced (the light green and green parts only. Save the whites for your next sauté)
Tangerine Balsamic Vinaigrette with Sigona’s Just-Pressed, Local Arbequina Olive Oil:
- 2 TBL Sigona’s tangerine balsamic
- Juice from three blood orange segments (just squeeze them in your hand)
- 1 TBL minced shallot
- Salt and pepper, to taste
- 1 1/2 TBL Sigona’s Fresh Press California mild Arbequina extra virgin olive oil
*Segmenting Citrus: It takes time and patience, but is well worth the effort! To do this, cut the top and bottom off of your citrus fruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed, slice any remaining pieces of pith from the fruit so no white remains. Then, slice closely along the sides of each membrane to neatly remove the citrus segments in between. And there you have it!
Directions: Cook quinoa according to package directions. For more flavor, cook it in chicken broth instead of water. When done, set aside and let cool.
Meanwhile, in a medium bowl, mix together the tangerine balsamic, juice from the blood orange segments, shallot and salt & pepper. While whisking briskly, drizzle in the olive oil to emulsify the mixture.
In a large bowl, mix together the spinach, quinoa, avocado and about half the vinaigrette. Toss well (and I mean well!) to coat evenly. Divide the spinach mix among 4 serving plates and top with the blood orange segments and green onions. Drizzle with remaining vinaigrette and serve.
Roasted Pork Tenderloin Drizzled in a Blood Orange and Tangerine Balsamic Reduction
Orange and pork is a classic combination that we’ve enhanced with our tangerine balsamic and a bit of rosemary. Serve this dish with a side of green beans, and you’ve got yourself a delicious meal! Serves 4.
Ingredients:
- 2 1/2 TBL Sigona’s Fresh Press California mild Arbequina extra virgin olive oil, divided
- 1 pork tenderloin (about 1 – 1 1/4 lb.), trimmed
- 1 large shallot, diced
- 1 TBL chopped fresh rosemary
- 1/2 cup Sigona’s tangerine balsamic
- 2 tsp of our Honey Hold Honey Co. Manzanita honey from Arnold, Calif. (a spicy and flavorful one you’ll love)
- 1 blood orange, peeled with a knife to remove the peel and the white pith, then segmented (see note*)
*Segmenting Citrus: It takes time and patience, but is well worth the effort! To do this, cut the top and bottom off of your citrus fruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed, slice any remaining pieces of pith from the fruit so no white remains. Then, slice closely along the sides of each membrane to neatly remove the citrus segments in between. And there you have it!
Directions: Rub pork with salt and pepper. Heat EVOO in a large skillet over medium-high heat. When hot add pork to pan and cook 3 minutes, rotating to brown all sides. Roast pork in the oven at 400F for about 20-25 minutes or until a thermometer registers 155F (it will still be slightly pink). Remove to a plate and tent with foil. Let stand for at least 10 minutes before cutting (see below).
When pork is done and resting, begin the orange & balsamic reduction.
In the same skillet, heat remaining olive oil over medium heat, scraping up any brown bits from the pork. Stir in the shallots and rosemary and cook for one minute. Add the balsamic and honey, then increase heat to bring to a boil. Reduce heat to low and add in the blood orange segments. Allow balsamic to reduce by half, about 12-15 minutes, gently stirring occasionally.
Slice the tenderloin into 1 1/2 inch (or so) thick medallions. Drizzle the balsamic and orange reduction over the slices and serve immediately.
