COCOA NIB VINAIGRETTE AND SALAD

Cocoa Nib Vinaigrette and Salad image

Provided by Alton Brown

Time 50m

Yield 2 servings

Number Of Ingredients 12

2 tablespoons cocoa nibs
4 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced shallot
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
8 ounces torn butter lettuce
1 avocado, pitted, peeled and diced
2 oranges, supremed
2 ounces dried cherries
2 tablespoons cocoa nibs
1/2 ball fresh mozzarella, small dice

Steps:

For the vinaigrette: Pulse the cocoa nibs in a spice grinder 4 or 5 times, until finely ground.
Combine the ground cocoa nibs and the olive oil in a 1-quart saucepan, and heat on low for 2 to 3 minutes, until warm and fragrant. Turn off the heat.
Add the vinegar, shallot, salt and red pepper flakes and let sit for about 25 minutes.
Transfer to a jar, twist on the lid and shake like crazy.
Toss 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.