Creamy Citrus Salad2021-02-102024-04-27/wp-content/uploads/2017/03/logo_ccf.pngCrossroads Community Farm/wp-content/uploads/2017/03/logo_ccf.png200px200px
1 (3oz) goat cheese log, crumbled, or crumbled feta
1
Prepare the citrus. Peel the oranges using a sharp paring knife. Begin by cutting off the navel of the oranges to give yourself a flat edge. Place the flat edges to the cutting board and cut away the peel and the bitter white pith. Segment the oranges by cutting in between the white membranes.
2
Make the dressing. In a small bowl, add all of the dressing ingredients except the oil. Pour the oil in a slow steady stream, whisking until emulsified (until the oil and vinegar become one). This can be made 2 weeks in advance and stored in the fridge.
3
Make the salad. Just before serving, toss together the arugula, onion, and half of the dressing in a large bowl. Top with the prepared citrus, and sprinkle with cheese. Serve the remaining dressing on the side.
Ingredients
Citrus
2 large oranges, any variety
Dressing
2 T fresh orange juice
1 T white wine vinegar
1 T plain whole-milk yogurt
1 t Dijon mustard
1/8 t kosher salt
squeeze of honey
A couple cracks of pepper
1/4 cup extra-virgin olive oil
Salad
1 (5 oz) box arugula or mixed greens
1/2 cup thinly sliced red onion
1 (3oz) goat cheese log, crumbled, or crumbled feta
Directions
1
Prepare the citrus. Peel the oranges using a sharp paring knife. Begin by cutting off the navel of the oranges to give yourself a flat edge. Place the flat edges to the cutting board and cut away the peel and the bitter white pith. Segment the oranges by cutting in between the white membranes.
2
Make the dressing. In a small bowl, add all of the dressing ingredients except the oil. Pour the oil in a slow steady stream, whisking until emulsified (until the oil and vinegar become one). This can be made 2 weeks in advance and stored in the fridge.
3
Make the salad. Just before serving, toss together the arugula, onion, and half of the dressing in a large bowl. Top with the prepared citrus, and sprinkle with cheese. Serve the remaining dressing on the side.
