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Jarlsberg Sunny Citrus Salad

December 14, 2012

JARLSBERG AVOCADO SALAD

2 navel oranges

1 ripe avocado

2 ounces Jarlsberg or Jarlsberg Lite cheese, julienned

½ cup roasted walnuts, coarsely chopped

1 small bunch arugula, cleaned, dried and separated (stems removed)

2 heads endive, cleaned, leaves separated (cores removed)

Grate zest from each orange; set aside. Peel oranges and divide into segments; set aside. Peel avocado, remove pit and cut into quarters. Cut into fan shapes; set aside. Arrange four large arugula leaves and four endive spears in pattern across top of each of 4 serving plates. Place avocado fan opposite endive and arugula. Arrange citrus sections on either side of avocado. Top with Jarlsberg. Sprinkle orange zest over each salad and serve with vinaigrette dressing.
Serves 4.

Honey Vinaigrette Dressing:

In bowl, whisk together,

6 tablespoons canola oil

3 tablespoons honey vinegar

Squeeze of orange juice

1 tablespoon minced red onion

1/8 teaspoon each black pepper and dried basil

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