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Citrus salad

Recipe by:Executive Chef Toby Barajas
Savory Café, Woodland


  • Dressing
    1 shallot, finely chopped
    5 to 6 mint leaves, finely chopped
    3/4 cup extra virgin olive oil
    1/4 cup champagne vinegar
    3 tbsp. lemon juice
    1 tsp. Dijon mustard
    Juice of 1 orange
    Salt and pepper, to taste
    1 tsp. honey (optional)

    1/2 lb. salad greens, such as coraline, frisée, arugula or spring mix
    2 navel oranges, supremed (see note)
    2 blood oranges, supremed
    1/2 red onion, julienned
    Seeds of 1 pomegranate
    4 oz. goat cheese
    Sliced almonds or candied walnuts (optional)


For dressing: Place all ingredients in a bowl and whisk together. Any leftover dressing can be refrigerated up to 5 days.

For salad: Place greens on a serving platter and layer with orange segments. Top with onion, pomegranate seeds, goat cheese and, if you wish, nuts. Drizzle with desired amount of dressing.

Note: Supreming is a technique that removes the membrane from citrus fruit so it can be served in slices. With a sharp knife, trim the fruit's ends. Set a flat side on a cutting board. Slice off peel and pith in sections, following the shape of the sphere. Set fruit on its side. Cut toward the center, along a membrane. Then slice along the adjacent membrane until the cuts meet, releasing the segment. Transfer the segment to a bowl. Repeat. Or, for a rustic look, peel oranges and slice in medallions (pictured).

Serves 4 to 6

Photo: © 2019 Fred Greaves

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