Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Irving, Texas in 1988.

Ingredients Edit

Directions Edit

  1. Working with 1 orange at a time cut a thin slice off the top and the bottom exposing the flesh.
  2. Stand the orange upright and using a sharp knife thickly cut off the peel and remove all pith.
  3. Holding the orange over small bowl cut along both sides of each section to free from membrane.
  4. As you work discard any seeds and let the sections and any juice fall into the bowl.
  5. Repeat with the second orange.
  6. When both oranges are sectioned squeeze the membranes into the bowl to extract all of the juice.
  7. In a small bowl whisk together 2 tablespoons orange juice vinegar and mustard.
  8. While whisking slowly add the olive oil in a thin stream until emulsified.
  9. Whisk in the salt and pepper.
  10. In a large bowl combine mesclun, radishes and orange sections.
  11. Pour the vinaigrette over the salad and toss gently to mix well and coat evenly.
  12. To serve divide salad among individual plates.
  13. Top each portion with slices of avocado and sprinkle with the cheese.
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