It’s okay to fail. Sometimes it’s even positive. You see, if every batch of my new marmalade had worked, I wouldn’t have created this delicious Citrus Salad with Blue Cheese.
Yes, this month I made my first marmalade—three batches of it. And one of them failed. The flavor was good, but it was syrupy rather than gel-like. What to do with a chunky orange syrup… (Of course a perfect marmalade or jam would work for this too.)
I settled on mixing my failed marmalade into a vinaigrette. A few ingredients later I had a Citrus salad with Blue Cheese (go ahead and use a flavorful non-dairy cheese for a vegan salad) that included both fruit and vegetables.
Winter always makes it just a little harder to get enough daily servings of fruit (2-4) and vegetables (3-5). It’s a far cry from summer, with farmers hawking fresh strawberries in the markets or fall with backyard fruit trees heavy with fruit.
The salad is a bit sweet, with a brightness that is so welcome in winter. And it’s extra healthy right when it counts (I almost have those holiday lbs off!) Nothing like some orange sunshine on a cold winter day!
- 2 Tablespoons marmalade or jam (see note)
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 6 cups torn lettuce
- 1/4 cup crumbled blue cheese (use a flavorful non-dairy cheese for a vegan substitute)
- 1/4 cup chopped almonds (or other nut)
- 2 oranges, peeled and sectioned
- Add dressing ingredients to a bowl and whisk until emulsified.
- Divide lettuce among 4 bowls. Drizzle dressing on over lettuce then top with blue cheese & nuts. Arrange orange slices on top.
- Serve immediately.
- If your marmalade or jam is too thick to whisk in, heat it briefly until it begins to liquefy, then add.
- Orange Cranberry Marmalade
- Burrata with Roasted Strawberries and a Giveaway