B Asian Salad & Vinaigrette

Hot days of summer are on their way. This recipe is best enjoyed on a warm day with a glass of our Blend 23. The prep is fast and easy so you can spend more time in the shade enjoying your glass of wine and less time in the kitchen.

2 tablespoons sliced chives
1 tablespoon rice vinegar
3 tablespoon fresh orange juice
2 teaspoon soy sauce
1 teaspoon minced ginger
½ teaspoon minced garlic
1 teaspoon brown sugar
Salt and pepper to taste
¼ cup macadamia oil
6 corn tortillas sliced thin
2 cups of peanut oil for frying
2 segmented oranges

Three cups mixed greens

Combine first 9 ingredients into a glass jar and give it a good shake. Bring the 2 cups of peanut oil up to approx. 350 degrees and in small batches add tortillas and slightly brown. Remove browned tortillas carefully from oil and drain and put on top of parchment paper quickly adding salt.

Assembly: Lightly dress the greens with the vinaigrette and add segmented oranges. Top with the fried tortillas