Cocoa Nib Vinaigrette and Salad
ACTIVE TIME: 25 minutes
TOTAL TIME: 50 minutes
Yield: 2 servings
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Software
Vinaigrette
- 2 tablespoons cocoa nibs
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons minced shallot
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
Salad
- 8 ounces butter lettuce leaves, torn
- 1 avocado, pitted, peeled, and diced
- 2 oranges, supremed
- 2 ounces dried cherries
- 2 tablespoons cocoa nibs
- 1/2 ball fresh mozzarella, small dice
Specialized Hardware
Coffee/spice grinder
ACTIVE TIME: 25 minutes
TOTAL TIME: 50 minutes
Yield: 2 servings
Procedure
- For the vinaigrette: Pulse the cocoa nibs in a spice grinder until finely ground, 4 to 5 pulses.
- Combine the ground cocoa nibs and the olive oil in a 1-quart saucepan and heat on low until warm and fragrant, 2 to 3 minutes. Turn off the heat.
- Add the vinegar, shallot, salt, and red pepper flakes, and let sit for about 25 minutes.
- Transfer to a jar, twist on the lid, and shake like crazy.
- Toss lettuce with vinaigrette to taste. Divide dressed lettuce between 2 serving dishes. Arrange remaining salad ingredients over the lettuce. Serve with any remaining vinaigrette on the side.
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