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LOCATION: Recipes >> Salad Recipes >> Pineapple Sage

Print this Recipe    Pineapple Sage

Salad with Sage Kumquat Vinaigrette
Yield: 4 servings

6 2 1/2" fresh sage leaves (preferably pinapple sage)
1/4 c chopped fresh pineapple
4 kumquats, sliced & seeded
1/2 t chopped shallot
1/8 t chopped, blanched garlic
salt and pepper to taste
6 T champagne vinegar (or red wine vinegar)
1 1/2 c vegetable oil

4 very small oranges
8 c lamb's lettuce, or arugula or other small leaf greens
8 red radish roses
4 white radish roses
4 drained, canned hearts of palm sliced
1 small navel orange, cut into thin wedges
pineapple sage blossoms

For vinaigrette, combine it all in a blender or food processor,
drizzling oil in last of all. Cover and set aside.

To make salad. Slice both ends of the four oranges. Use a grapefruit
knife to hollow out centers of oranges to create a vase. Save
orange pulp for use another time. Stuff a few leaves in each vase.
Whisk vinaigrette and pour on 4 serving plates. Arrange orange
vases, lettuce, radish roses, hearts of palm and orange wedges on
plate. Garnish with blossoms.

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