Blood Orange Salad With Vanilla Vinaigrette, Fried Shallots And Frisee Recipe

• 6 x blood oranges
• 1/3 c. reduced orange juice
• 1/2 tsp pure vanilla extract, or possibly vanilla bean, split
• 1 tsp sugar more or possibly less
• 2 Tbsp. lemon juice Frisee Salt Extra virgin olive oil Freshly-grnd black pepper Mint leaves
• 1/2 tsp cornstarch
• 1/2 tsp flour
• 1 pch salt
• 3 x shallots bulbs sliced thin rounds Peanut oil for frying

1. Peel oranges and cut into 1/2-inch slices.
2. Reserve.
3. Combine the orange juice, vanilla, sugar and lemon juices to make the dressing.
4. Put dressing on plates.
5. Arrange frisee on top of dressing and place oranges on the frisee.
6. Sprinkle oranges with salt.
7. Drizzle extra virgin olive oil around edge of oranges.
8. Sprinkle with a bit of pepper.
9. Arrange mint leaves on top and sprinkle with crispy fried shallots.
10. Crispy Fried Shallots: In bowl combine cornstarch, flour and salt.
11. Coat sliced shallots with mix.
12. In skillet heat peanut oil till very warm but not smoking.
13. Deep fry shallots till golden.
14. Drain on paper towels.
15. This recipe yields 4 servings.

oranges, orange juice, vanilla, sugar, lemon juice, cornstarch, flour, salt, shallots

Taken from cookeatshare.com/recipes/blood-orange-salad-with-vanilla-vinaigrette-fried-shallots-and-frisee-87149 (may not work)