As you know, Thursdays are vegetarian days.
I had an idea of fresh greens, a variety of citrus fruits, chopped walnuts and a homemade vinaigrette. To further enhance the flavours, I wanted to put brick cheese cubes and grilled pita chips.
This took no more than 10 minutes to make.
Fresh baby spinach
Chickpea shoots or sunflower shoots
2 cara cara oranges
1 blood orange
1 cup cubed brick cheese
1 cup sliced pita chips
1 cup walnuts chopped finely
Salt and pepper to taste
Extract the juice of 1 grapefruit and incorporate with equal parts extra virgin olive oil, salt and pepper to taste ( this is your dressing)
Finely chop pita bread into chips and cook them in a 350 degree oven for 10 minutes
Cut the oranges and remaining grapefruit in diamonds
Take the baby spinach, the spring leaves, the shoots
Add the oranges, the cheese, the pita chips and the walnuts
Drizzle with the homemade vinaigrette
Serve with Stoneleigh Sauvignon Blanc from New Zealand, 2012
You will be tipsy, your taste buds will be happy.