banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Baby Greens with Anise-Poached Oranges, Vanilla Balsamic Vinaigrette, and Champagne Froth

    Share

    Baby Greens with Anise-Poached Oranges, Vanilla Balsamic Vinaigrette, and Champagne Froth

    Anise-Poached Oranges

    Advertisement

    1/2 cup (125 mL) sugar
    2 cups (500 mL) water
    2 oranges, peeled and cut into segments
    3 whole star anise

    Balsamic and Vanilla Vinaigrette

    1/4 cup (60 mL) balsamic vinegar
    1/2 vanilla bean, split
    1/2 cup (125 mL) extra-virgin
    olive oil
    Salt and pepper to taste
    Champagne Froth
    3 Tbsp (45 mL) champagne or any sparkling white wine
    2 Tbsp (30 mL) skim milk
    4 cups (1 L) baby organic greens

    For oranges, bring water and sugar to boil and then cool 15 minutes. Add orange segments and star anise and refrigerate 2 hours.

    For vinaigrette, heat balsamic vinegar and vanilla bean on low heat 10 minutes, until flavour of vanilla is extracted. Remove vanilla bean and let vinaigrette cool 15 minutes. Whisk in olive oil and season to taste.

    For champagne froth, combine champagne with skim milk and whisk until mixture forms foam and coats a spoon. A hand mixer works well here.

    To serve, mix greens with vinaigrette and divide among 4 plates. Remove orange segments from poaching liquid and distribute evenly atop and around greens. Top with champagne froth, chill, and serve.

    Serves 4.

    source: "Spa Lite Cuisine", alive #286, August 2006

    Advertisement

    Baby Greens with Anise-Poached Oranges, Vanilla Balsamic Vinaigrette, and Champagne Froth

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Smoky Lentil Sloppy Joe Stuffed Peppers

    Smoky Lentil Sloppy Joe Stuffed Peppers

    This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.