For the dressing
3 tablespoons of mustard
2 1/2 tablespoons of sugar
2 tablespoons of melted butter, chilled
2 beaten eggs
2/3 cup of heavy cream
5 tablespoons of apple cider vinegar or white wine vinegar
Salt and black pepper to taste
For the salad
8 oranges
4 bunches of American or Roman spinach
2 cups of chopped agrião
6 green onions (white part only), cut into rounds
4 tablespoons of orange juice
For the dressing
3 tablespoons of mustard
2 1/2 tablespoons of sugar
2 tablespoons of melted butter, chilled
2 beaten eggs
2/3 cup of heavy cream
5 tablespoons of apple cider vinegar or white wine vinegar
Salt and black pepper to taste
For the salad
8 oranges
4 bunches of American or Roman spinach
2 cups of chopped agrião
6 green onions (white part only), cut into rounds
4 tablespoons of orange juice
Prepare the dressing: in a saucepan set over simmering water, combine all ingredients in the order listed and whisk with a manual or electric whisk until smooth
Let it cool completely before refrigerating
Whisk well for 5 minutes or until thickened, without letting the water boil
Transfer the content to another bowl, let it cool completely and refrigerate
Make the salad: peel the oranges and cut into wedges, then cut each wedge in half
Place them in a bowl, cover with plastic wrap and refrigerate
Chop the spinach into small pieces and mix with the agrião in a baking dish
Cover with plastic wrap and refrigerate
When serving, place the orange on top of the green leaves and sprinkle chopped green onions over it
Mix the orange juice into the dressing, check the seasoning and serve over the salad at the time of serving
Serve 30 minutes later
59 calories per serving.
