Orange And Mozzarella Towers With Orange Balsamic Vinaigrette Recipes

Steps:

• In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
• Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

Steps:

• To make each portion:.
• Place 3 baby lettuce leaves on each of 4 salad plates.
• On each plate, place 1 mozzarella slice on lettuce, top with 1 orange slice and 1 basil leaf.
• Repeat process with a second mozzarella slice, second orange slice and second basil leaf.
• Finish with a third mozzarella slice, orange slice and basil leaf.
• Drizzle with 1 tablespoon Orange Balsamic Vinaigrette, sprinkle with fresh black pepper to taste and 1/2 teaspoon fresh orange zest.
• Orange Balsamic Vinaigrette:.
• Combine orange juice and balsamic vinegar and whisk to blend.
• Continue whisking and slowly add olive oil into mixture until smooth.
• Season with salt and pepper.
• Cover and refrigerate until ready to serve.