Winter Citrus Salad with Currants & Goat Cheese

By á-169103

Feeling gray? Brighten up your day with this winter salad bursting with colors, flavors and a collective assortment of shapes and textures.

Ingredients

• DRESSING:
• 3 heads frisée lettuce, about 12-ounces
• 2 ounces radish sprouts
• 1 large ruby red grapefruit, sectioned
• 6 tangerines, sliced in wheels
• 2 avocados, sliced
• 2 red pears, julienne sliced
• 3 to 4 ounces Lucques olives (or other non salt brine version)
• 5 ounces red currants
• 3 ounces fresh goat cheese with herbs
• 1/2 cup pineapple juice
• 2 tablespoons avocado honey
• 1/2 cup avocado oil
• Emulsifying blender, blender or food processor
• 1 teaspoon freshly ground pepper

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from theardentepicure.com

Preparation

Step 1

Salad:

You will want to begin by laying out you frisée around. the edges of a platter or serving dish. Place radish sprouts sporadically around the dish or spread out on the center of the platter. Then prepare your citrus by slicing the tangerines into wheels, then removing the skin and as much of the white pith as possible.
For the grapefruit I sectioned them, first by peeling the fruit, then dividing into individual sections then removing the thin skin membrain.

Now prepare the julianne style pear slices by using a julianne slicer or simply cut into thin long strips. Then place remaining ingredients on top and around your citrus in any order you choose.

Emulsion/dressing:

Add pineapple juice to a small bowel or into a blender. Add honey and mix until incorporated. Now add oil very slowly until fully incorporated.

Serve dressed or with emulsion on the side.

Serves 2 main or 4 as sides