Womersley Foods
4
15 minutes
419
Salad
A Spring Vegetable Salad featuring Orange & Mace Vinegar is a bright, aromatic dish that highlights seasonal greens, tender vegetables, and the unique, warm-spiced citrus flavour of Womersley’s Orange & Mace Vinegar.
For the Salad:
1 bunch asparagus, trimmed and blanched
4 cups mixed baby greens (or mâche, spinach, and arugula)
1 small fennel bulb, thinly sliced (using a mandoline if possible)
2 small oranges (navel or blood orange), segmented
1/4 cup toasted walnuts or almonds
1/4 cup crumbled goat cheese or feta (optional)
Fresh mint or chives for garnish
For the Orange & Mace Vinaigrette:
3 Tbsp Womersley Orange & Mace Vinegar
1/2 cup extra virgin olive oil
1 tsp orange zest
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt and black pepper to taste
Prepare the Asparagus: Blanch the asparagus in boiling water for 2–3 minutes until tender-crisp. Immediately plunge into ice water to stop cooking. Drain well and pat dry.
Make the Vinaigrette: In a small bowl or jar, whisk together the Orange & Mace vinegar, orange zest, Dijon mustard, and honey. Slowly drizzle in the olive oil while whisking constantly to emulsify. Season with salt and pepper to taste.
Assemble the Salad: On a large platter or in a bowl, arrange the mixed greens, blanched asparagus, and thinly sliced fennel.
Add Toppings: Top with the fresh orange segments, toasted nuts, and cheese, if using.
Serve: Drizzle the vinaigrette over the salad just before serving to keep the greens crisp. Garnish with fresh mint or chives.
A Spring Vegetable Salad featuring Orange & Mace Vinegar is a bright, aromatic dish that highlights seasonal greens, tender vegetables, and the unique, warm-spiced citrus flavour of Womersley’s Orange & Mace Vinegar.
