3 Oranges, Tangerines, Grapefruit or Blood Oranges
½ tsp Kosher salt
2 tsp. prepared mustard
2 tsp. honey
1 fennel bulb, tops removed and thinly shaved or 1 celery root bulb, peeled and grated
1 large bag/container of spring mix lettuces
Peel and section the chosen citrus fruit, removing all seeds and membranes from each section. Set aside.
In a small bowl, combine the Raspberry vinegar, kosher salt, Orange Pepper, mustard, honey and Lemon EVOO. Blend well with a stick blender or a whisk to make the dressing. Remove ½ of the dressing and place in a cruet for service. Add the shaved fennel or the grated celery root to the small bowl, combine with the dressing. Set aside. When you are ready to serve the salad, place the spring mix lettuces on plates, adding the citrus segments around the sides. Place the shaved fennel or grated celery root in the middle of the lettuces. Serve with dressing on the table so that your guests may add dressing as they feel is needed. Serves 6.
From the kitchen of Kim Weiss - owner of Spirits & Spice
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