What a difference natural light makes! And using 'tiltshift' photo editing filters have produced a pretty decent picture. I worry about the dismal quality of my photos here in that they NEVER look as good they the food looks (or tastes!) in person.
Well, this was taken during the day with some decent natural light around (for once). Not that the dish is all crazy posh. We had some leftover beets, goat's cheese and oranges to get through. We were one bunch of salad leaves away here from making something edible. Pretty nice citrus hit from the oranges, though it took quite a lot of orange juice to get the note just right.
1 bunch variety salad leaves (arugula, radicchio, lamb's lettuce, all winners here)
2 oranges, segmented, juice from remainder reserved
4 T walnut oil
1 tsp Dijon mustard
salt and pepper, to taste
50g goat's cheese, crumbled in small pieces
2 T sunflower seeds
1 large beet, peeled and roasted, cut into matchsticks
Parmesan cheese shavings, for garnish
Wash and dry the leaves. Set aside.
Combine the orange juice, walnut oil, Dijon mustard and salt and pepper. Whisk until emulsified. Taste and adjust seasoning, acid level, etc.
Put the orange segments, goat's cheese, sunflower seeds and beet sticks in with the leaves and toss well to combine. Dress with the dressing and taste a few leaves to be sure. Plate.
Top with Parmesan shavings and serve.
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