Orange And Mozzarella Towers With Orange Balsamic Vinaigrette Recipes

ORANGE AND MOZZARELLA TOWERS WITH ORANGE BALSAMIC VINAIGRETTE

Steps:

• To make each portion:.
• Place 3 baby lettuce leaves on each of 4 salad plates.
• On each plate, place 1 mozzarella slice on lettuce, top with 1 orange slice and 1 basil leaf.
• Repeat process with a second mozzarella slice, second orange slice and second basil leaf.
• Finish with a third mozzarella slice, orange slice and basil leaf.
• Drizzle with 1 tablespoon Orange Balsamic Vinaigrette, sprinkle with fresh black pepper to taste and 1/2 teaspoon fresh orange zest.
• Orange Balsamic Vinaigrette:.
• Combine orange juice and balsamic vinegar and whisk to blend.
• Continue whisking and slowly add olive oil into mixture until smooth.
• Season with salt and pepper.
• Cover and refrigerate until ready to serve.

ORANGE VINAIGRETTE

Steps:

• In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let the syrup cool slightly.
• In a blender, combine the orange syrup, onion, lime juice, mustard, chile powder and vinegar. Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a squeeze bottle. May be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving.

ORANGE VINAIGRETTE

Steps:

• Combine the juices and salt and pepper. Slowly whisk in the oils until incorporated. The vinaigrette will keep, tightly covered, in the refrigerator for 2 days.

EGGPLANT MOZZARELLA TOWER

Steps:

• Preheat oven to 350°F.
• For marinara, in a small saucepan over medium heat, warm oil and sauté onion for 4 mins or until translucent .Add garlic and sauté, stirring continually do not brown .Add tomatoes and herbs and season with salt and pepper. Cover and simmer for 10mins set aside.
• Season eggplant slices with salt and pepper, and dredge in flour, shaking off the excess. Next dip each slice in egg, then in the bread crumbs. Set aside.
• In large skillet heat vegetable oil over high heat until very hot. Sauté eggplant one slice at a time until golden brown.
• Places the cooked sliced on a baking sheet,.
• Top each with a tomato slices and sprinkle with mozzarella. Bake for 10mins until golden brown and cheese is melted.
• To serve stack three eggplant / tomato slices on each plate. Garnish with some basil spoon marinara around eggplant tower.

ORANGE VINAIGRETTE

Steps:

• In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

ORANGE CITRUS VINAIGRETTE

Steps:

• Whisk together the vinegar, orange juice, oil, cilantro, mustard, garlic, and honey in a bowl; store in refrigerator.