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Summer Salad with Roasted Oranges and Tomatoes

Prep Time 20 mins
Assembly Time 10 mins
Course Salad

Ingredients
  

  • 8 oz tri-color cherry tomatoes
  • 2 cups baby arugula
  • 2 cups baby kale
  • 1/8 cup honey roasted sliced almonds
  • 2 cara cara oranges
  • 1 blood orange
  • 4 oz fresh mozzarella
  • 4 tbsp olive oil
  • pinch salt
  • pinch pepper

Instructions
 

Roasted 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.

    Assembly

    • 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.
    • Serve

    Notes

    Chopped pistachios can be substituted for the honey roasted sliced almonds.