Citrus Salad

With its orange & pickled shallot vinaigrette, this punchy salad is perfectly bright in winter months when citrus is at it’s peak, but also accessible all year long.

Ingredients:

For the dressing…

1 Small shallot, sliced thinly

1 teaspoon Agave syrup

1 tablespoon White wine vinegar

2-3 tablespoons Capers, drained

2 teaspoons Dijon mustard

1/4 cup Olive oil

1/2 teaspoon Kosher Salt

1/4 teaspoon Pepper

For the salad…

8- 10 ounces of dark lettuce greens

2 Naval oranges

1/2 cup Shelled pistachios, salted & toasted then roughly chopped

Method:

In a small bowl, add the shallot, agave, vinegar, mustard, capers, salt, and pepper. Stir and allow to sit for 5 to 10 minutes for the shallots to soften and slightly pickle.

Meanwhile, peel oranges with a knife, removing all of the outer skin and pith. Cut away each orange segment from its membrane, forming supremes. Set supreme segments aside. Squeeze the remaining juice from the membrane into the shallot mixture.

To assemble, combined the salad with a few tablespoons of the shallot mixture, tossing well. Plate greens then add a few orange segments and the chopped pistachios. Optionally finish with a grind of fresh black pepper. Enjoy!

Variations:

1. In lieu of supremes, cut the citrus cross wise into sun burst shapes.

2. For an entree salad, add cooked lentils on top of the greens, then spoon on shallot dressing mixture.

3. Replace dark greens with steamed peeled beets, quartered. Add 2 tablespoons of chopped flat leaf parsley.