Salad
6 - 8
Chef Tom Fraker
6 Melissa’s Ojai Pixie Tangerines or Navel Oranges
2 tablespoons Extra Virgin Olive
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
1 Melissa’s Serrano Pepper, minced
1 Melissa’s Gaya Melon, peeled; seeded; cut into bite size pieces
8 cups Melissa’s Baby Spinach
8 oz. Diced Prosciutto
1 cup Crumbled Bleu Cheese
In a bowl, zest 4 of the tangerines or 2 of the oranges and juice them into the bowl.
Whisk In the next 4 ingredients and set aside.
In another bowl, add the melon and the next 3 Ingredients.
Gently mix in the contents of the other bowl and serve.