Citrus Salad Recipe

Ingredients

Citrus Shallot Vinaigrette

• 4 tablespoons olive oil
• 2 tablespoons vinegar (champagne, sherry, red wine, or apple cider)
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 tablespoon shallot, finely chopped
• 0.25 teaspoon salt
• 0.25 teaspoon pepper

Salad

• 5 ounces baby arugula
• 3 oranges, peeled and sliced (use a mix of oranges, blood oranges, or mandarins)
• 0.25 cup Medjool dates, pitted and chopped
• 0.25 cup pistachios
• 0.25 cup unsweetened coconut flakes, toasted
• 0.25 cup red onion, thinly sliced
• 0.125 cup fresh mint leaves, torn
• 0.33 cup crumbled goat cheese (optional)

Instructions

Prepare the Dressing and Toppings

1. Make the dressing by stirring together olive oil, vinegar, orange juice, lemon juice, shallot, salt, and pepper in a small bowl.
2. Toast the coconut flakes in a dry skillet over low heat until golden.
3. Optionally, soak the red onion slices in a bowl of salted water to remove bitterness.

Assemble the Salad

1. Cut the rinds off the oranges using a sharp chef's knife, then slice into 1/4 inch thick rounds.
2. Place the arugula on a platter to form the base of the salad. Layer the orange slices over top.
3. Sprinkle with the chopped dates, pistachios, and toasted coconut.
4. Drain and scatter the red onions over the salad. If using goat cheese, crumble it over top.
5. Add mint leaves and spoon the dressing over top. Add cracked pepper if desired.
6. Serve immediately.

Notes

• You can substitute baby spinach for the arugula if preferred.
• Pecans or sliced almonds work well in place of pistachios.
• You may not need all of the dressing—start with a light drizzle and add more to taste.