Ingredients for this recipe:
- 1 -2 heads of broccoli
- 1/2 large sweet onion sliced 1/2 ” thick
- 2 navel oranges rind removed sliced 1/2″ thick
- 1/2 cup blueberries
- 4 slices Willowgrove Hill farms Omega 3 bacon fried & crumbled
For the marinade/vinaigrette:
- 1 cup sunflower oil
- 2 tbsp balsamic vinegar
- 2 tbsp fresh lime vinegar
- 1 tbsp Orange Mustard
- zest of 2 lemons
- salt & pepper to taste
- red pepper flakes to taste
Simple salad to make & assemble.
Slice the onions, oranges and broccoli. For the broccoli I like to leave the stems if they are not too woody. If the outside of the stems are really tough use a potato peeler to remove the outer layer.
Fry up the bacon and crumble. Set aside.
Clean your grill thoroughly and oil it. I used Basques Charcoal to make a two zone fire one side medium high and the other side cool.
Skewer the onion slices and the orange slices. This will make flipping them a lot easier.
Assemble the marinade/vinaigrette ingredients by whisking in a small bowl adding salt & pepper to taste as well as red pepper flakes. IF you do not have lime vinegar substitute any other flavored vinegar you like.
Grill your fruits and vegetables turning often. I slather on some of the marinade just after they start charring. Don’t do this too early in the grilling process.
Remove the items from the grill and chop into manageable pieces. Layer broccoli, onion then orange. Add the bacon and blueberries on top. Drizzle with remaining marinade. Serves 4 as a side or 2 for lunch. Enjoy.