Watergate Salad

Adapted by StarChefs.com
February 2014
Yield: 1 serving


¼ cup shelled pistachios
½ teaspoon blood orange oil
Pinch saffron
¼ cup crème fraîche
1 tablespoon house pineapple jam
1 cup Grateful Greens watercress sprigs
2 segments Sumatra orange


Heat oven to 350ºF. Toss pistachios with orange oil and saffron, transfer to sheet ray, and lightly toast. Season pistachios with nuts while still warm; let cool. Combine crème fraîche and pineapple jam. Drizzle pineapple crème fraîche on serving plate. Top with watercress followed by pistachios and garnish with orange segments.