Cocoa Nib Vinaigrette and Salad

Name: Cocoa Nib Vinaigrette and Salad
Prep time: 25 min
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 4 tbsp Cocoa Nibs (2 tablespoons cocoa nibs + 2 tablespoons cocoa nibs); 4 tbsp Extra Virgin Olive Oil (4 tablespoons extra-virgin olive oil); 3 tbsp Balsamic Vinegar of Modena (3 tablespoons balsamic vinegar); 2 tbsp Shallots (2 tablespoons minced shallot); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); ½ tsp Red Pepper Flakes (1/2 teaspoon red pepper flakes); 8 oz Butter Lettuce (8 ounces butter lettuce leaves, torn); 1 piece Avocado (1 avocado, pitted, peeled, and diced); 2 pieces Orange (2 oranges, supremed); 2 oz Cherry (2 ounces dried cherries); ½ piece Fresh Mozzarella (1/2 ball fresh mozzarella, small dice)

Cocoa Nib Vinaigrette and Salad - Sides & Salads (Italian)

50 minItalian

Servings2

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Vegetarian
Pescatarian
Egg Free

Steps

1For the vinaigrette: Pulse the cocoa nibs in a spice grinder until finely ground, 4 to 5 pulses.
2Combine the ground cocoa nibs and the olive oil in a 1-quart saucepan and heat on low until warm and fragrant, 2 to 3 minutes. Turn off the heat.
3Add the vinegar, shallot, salt, and red pepper flakes, and let sit for about 25 minutes.
4Transfer to a jar, twist on the lid, and shake like crazy.
5Toss lettuce with vinaigrette to taste. Divide dressed lettuce between 2 serving dishes. Arrange remaining salad ingredients over the lettuce. Serve with any remaining vinaigrette on the side.