The most common variety of orange is the navel orange, so named because the blossom end often resembles a navel. The skin of a ripe navel orange ranges in color from deep orange to yellow-green. In a grocery store make sure you choose fruit that's heavy for its size and free of soft spots.
Your fresh shipped Sunburst Oranges can be stored at room temperature for several days or in the refrigerator for two to three weeks.
Steak, Watercress, and Sunburst Orange Salad Recipe (Serves 2)
This version is a modified Martha Stewart recipe
An easy Dijon vinaigrette does double duty as steak marinade and salad dressing in this satisfying main-course salad. Juicy fresh Sunburst oranges and roasted cashews provide a palate-pleasing contrast of textures and flavors.
2 Tablespoon red wine vinegar
1 Tablespoon Sunburst Honey
1 Tablespoon Dijon mustard
1 Tablespoon olive oil
½ shallot, sliced thinly
3 Sunburst navel oranges, peeled and sliced
1 large bunch of watercress, stemmed and pulled into bite sized pieces
12 ounces beef rib-eye steak
Salt and pepper to taste
In a large bowl, whisk together vinegar, mustard, oil, honey, salt and pepper. Set ½ of the dressing aside. Leave the rest in the bowl.
Season steak generously on both sides with salt and pepper.
Grill cook steak over medium high heat until medium rare (Internal temperature 130° - 135° F)
Transfer to cutting board and let rest for 10 minutes. Slice steak thinly, across the grain.
In the large bowl with ½ of the dressing on the bottom, add watercress, Sunburst orange slices and shallots. Toss to coat. Add more dressing as desired.
Serve by dividing salad evenly on two plates, top with steak slices.
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Sunburst Packing Co.
180 South “E” Street
Porterville, CA 93257