Spring Sunshine Salad

from Cookbook Author Heidi Swanson

Serves 4 to 6

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INGREDIENTS:
For the Salad Greens
6 to 8 handfuls Mixed salad greens, washed and dried well
1 or 2 medium Oranges, torn into pieces, pith removed
1 Avocado, thinly sliced
1/2 cup Toasted nuts (sliced almonds, pine nuts, etc)
1/2 cup Spring onions, sliced
About 1/3 cup Citrus Parmesan Dressing (below)

For the Dressing
1/3 cup Freshly grated Parmesan cheese
Zest & juice of 2 oranges
2 Tablespoons Shallots, chopped
2T White wine vinegar
1 cup Extra-virgin olive oil (or half reg. + half lemon oil)
2 pinches of both salt + pepper

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PREPARATION:
For the Salad Greens
Wash and dry your salad greens well and place them in a large bowl. Add the oranges, nuts, and onion. Toss well with the Citrus Parmesan Dressing (below). Add the avocado and give the salad one last light toss, be gentle - you don’t want the avocado to disintegrate.

Sprinkle with a few shavings of Parmesan - you can make nice thick curls using a vegetable peeler.

For the Dressing
In a medium bowl (or Mason jar) combine the grated Parmesan, orange zest and juice, and the shallots. Whisk in the white wine vinegar. Whisk in the olive oil and finish by seasoning with salt and pepper.

Makes about 1½ cups.

Other ideas:
- Gently heat the dressing and toss with spinach, for a warm, slightly wilted dinner salad.
- Use the vinaigrette as a marinade.
- Use it to toss with pasta (stuffed cheese filled pasta is an especially good choice).