Summer Salad with Roasted Oranges and Tomatoes
tri-color cherry tomatoes
honey roasted sliced almonds
cara cara oranges
Using a kitchen torch
Remove the peel and slice the oranges into 1-inch slices. Lay on a baking sheet.
Using the kitchen torch, gently toast the oranges until there is a slight char.
Using a pan
Remove the peel and slice the oranges into 1-inch slices.
Place the slices face down in a warm pan. Gently move them around until they are very lightly charred.
In a bowl or on a large serving platter begin to assembly the salad starting with the baby arugula and baby kale
Half the tomatoes and add to the bed of arugula and kale
Add the roasted oranges, followed by small chunks of the mozzarella
Sprinkle on the honey roasted sliced almonds
Dress with salt and pepper and the olive oil.
Chopped pistachios can be substituted for the honey roasted sliced almonds.