Name: Citrus salad with cashews
Yield: 4 servings
Cuisine: Beef
Ingredients: 200.00 g lettuce; 5.00 ml sugar; 60.00 ml cashew nuts; 5.00 ml sunflower oil; 8.00 beef smoked, slices; 1.00 red onion thinly sliced; 8.00 blue cheese thinly sliced; 1.00 avocado; 1.00 orange juice; 2.00 oranges cut into segments; 2.00 grapefruit ruby, segmented; 200.00 g asparagus blanched; croutons; 125.00 ml olive oil; 5.00 ml mustard powder; sea salt and freshly ground black pepper to taste; 125.00 ml orange juice; 10.00 ml vinegar apple cider

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Ingredients (18)

200.00 g	lettuce
5.00 ml	sugar
60.00 ml	cashew nuts
5.00 ml	sunflower oil
8.00	beef — smoked, slices
1.00	red onion — thinly sliced
8.00	blue cheese — thinly sliced
1.00	avocado
1.00	orange juice
2.00	oranges — cut into segments
2.00	grapefruit — ruby, segmented
200.00 g	asparagus — blanched
	croutons

DRESSING

125.00 ml	olive oil
5.00 ml	mustard — powder
	sea salt and freshly ground black pepper — to taste
125.00 ml	orange juice
10.00 ml	vinegar — apple cider

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Method:

1. Trim stem ends of leaves and wash thoroughly under cold, running water. Soak for 1 to 2 minutes in a large bowl of cold water and drain in a colander. Dry in batches, in a salad spinner.
2. Layer leaves in a large bowl, sprinkling each layer with a little sugar. Cover lightly with waxed paper and refrigerate.
3. Lightly sauté cashew nuts for 1 to 2 minutes in pan in which croûtons were fried, remove from pan and set aside. Add oil to the pan and sauté smoked beef until crisp. Remove and drain on absorbent paper.
4. DRESSING: Whisk olive oil, mustard, salt and pepper until creamy, then whisk in orange juice and cider vinegar until blended.
5. Arrange onion, blue cheese, avocado slices, orange juice, orange and grapefruit segments and asparagus on top of leaves. Sprinkle nuts, smoked beef and croûtons on top, trickle dressing over and toss lightly. Serve immediately.