Baby Greens with Anise-Poached Oranges, Vanilla Balsamic Vinaigrette, and Champagne Froth
Kim Thai and Raman Armand
Anise-Poached Oranges
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
