Take advantage of citrus season this week! Juicy oranges, crispy pancetta, delicate shallots, and rich macadamia nuts come together with The Doe to create a nourishing and satisfying salad.

makes about 2 servings

What You’ll Need: 

• 4 cups mixed greens

• 4oz The Doe, shredded

• 1 orange, peel removed, quartered and sliced

• 1/2 small shallot, sliced into rings

• 2 pieces of pancetta

• 1/4 cup Macadamia nuts

Citrus Vinaigrette:

• 2 tablespoons minced shallot

• 1 tablespoon orange juice

• 1 tablespoon red wine vinegar

• Pinch of freshly ground sea salt

• Pinch of freshly ground pepper

• 1 teaspoon honey

• 3 tablespoons olive oil

Directions: 

1. Prepare the vinaigrette.

2. In a fry pan or skillet, cook the pancetta until crispy. Once finished, crumble into small pieces.

3. Assemble the salad. Divide the mixed greens between two bowls and top with the sliced orange, shallot rings, macadamia nuts, and crispy pancetta. Spoon the vinaigrette over the salad and top with The Doe.