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Winter Citrus Salad
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
4 servings
Brighten up any meal with this tangy, sweet, savory winter citrus salad. Combining seasonal produce with an easy orange-fennel vinaigrette, this salad will give you a restaurant-worthy dish with minimal effort.
Ingredients
-
1 Tbsp Himalayan Salted Honey
-
½ tsp
ground Florida Sunshine Spice Blend, plus additional for serving
-
1 tsp Fennel
Seed, lightly
crushed
- 1 Tbsp shallot, finely minced
- 2 Tbsp fresh-squeezed orange juice
- 1 Tbsp white wine vinegar or rice wine vinegar
- 1 tsp Dijon mustard
- 4 Tbsp olive oil
- 2 ea Cara Cara or navel oranges
- 2 ea blood oranges
- 1 ea Ruby Red grapefruit
- 1 head radicchio, cored, thinly sliced
- 1/3 cup crumbled feta cheese
- 2 Tbsp mint, torn
- Special Equipment: small Mason jar
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Directions
- Prepare Vinaigrette. Add Himalayan Salted Honey, Florida Sunshine, Fennel Seed, shallot, orange juice, vinegar, Dijon, and olive oil to a Mason jar. Secure lid; shake vigorously until emulsified. Yields just under 4 ounces.
- Prepare Citrus. Slice off the top and bottom of an orange, exposing the flesh. Set the bottom of the orange on a cutting board and carefully slice off the skin and pith, leaving behind only the flesh. Turn the orange on its side and slice into ½-inch rounds. Repeat with remaining citrus.
- Plate. Add the sliced radicchio to a bowl and drizzle with about 75% of the vinaigrette. Toss to fully coat. Arrange the radicchio on a plate. Top with the citrus slices, feta, and mint. Drizzle remaining dressing over the top.
- Note: This salad can be made with 4 to 5 pieces of any in-season citrus. Feel free to use your favorite combination.