Recipe introduction
Sweet orange and spicy douban taste fresh, and roasted walnuts add crispness; The fragrant salad dressing smells like walnuts, too.
material
Walnut kernel 1 .20g, 6 sweet oranges, scallion 1 bundle, Chinese cabbage leaf 1/2 bundle, 80 ml of walnut oil, 2 tablespoons of red wine vinegar, orange blossom water 1 tablespoon, Dijon mustard sauce or whole mustard sauce1teaspoon, and black pepper.
working methods
1. Put the walnut kernel into a large frying pan and bake it with slow fire for 4-5 minutes. In the baking process, stir fry slightly from time to time to avoid burning. Bake walnuts until golden brown. Set aside.
2. When roasting walnuts, peel off the skin and white tendons of oranges. Slice the orange and remove the seeds. Shred the green onions.
3. Walnuts, oranges and cabbage leaves are put on the plate.
4. Put walnut oil, vinegar, orange blossom water, mustard sauce, salt, pepper, etc. Pour into a large bottle with screw cap and shake well.
5. Pour the salad dressing evenly on the salad and serve.