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2 tbsp. butter
1 cup bread croutons (slices of bread cut into small cubes)
2 tbsp. fine maple sugar
1 tbsp. Dijon mustard
1/3 cup olive oil
2 tbsp. wine vinegar
2 tbsp. maple syrup
1/4 cup orange juice
6 cups salad greens (spinach, cress, etc)
1 pink grapefruit, peeled and segmented
2 oranges, peeled and segmented
4 slices cooked bacon, finely sliced (optional)
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| 1. |
In a skillet, melt the butter and brown the bread croutons; sprinkle with the maple sugar and allow to caramelize; set aside. |
| 2. |
In a bowl, stir together the mustard, olive oil, vinegar, maple syrup and orange juice. Add the salad greens, citrus segments, bacon and croutons; toss well and serve. |
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