Winter Citrus Salad

Winter Citrus Salad - from Garlic & Zest
This recipe was recently found and made a large impact on my holiday meals. It is easy to make and looks nice alongside other dishes at the table, bringing some color and design. It is easy to adapt if some ingredients aren’t on hand, or you simply like something a little different. I definitely recommend this dish for any nice holiday meal- I think it tops a typical fruit salad!

Adjust ingredients how you like- this doesn’t need to be an exact amount.

Ingredients

• 4-5 assorted oranges and citrus

• 1/4 cucumber thinly sliced

• 1/4 red onion thinly sliced

• few tablespoons sherry vinaigrette recipe given below

• 1/4 cup hazelnuts (can use pecans or walnuts)

• fresh mint leaves torn

for sherry vinegar dressing:

• 1 tablespoon sherry wine vinegar (Champagne vinegar, or red wine vinegar)

• 3 tablespoons olive oil

• 1 teaspoon dijon mustard

• 1 teaspoon agave (can also use honey or maple syrup)

• 1/4 teaspoon kosher salt

• a few grinds black pepper

• 1 tablespoon chopped fresh mint

instructions

1. preheat the oven to 325°

2. Place the hazelnuts on a baking sheet and toast for 8-10 minutes or until fragrant and toasted. Remove from the oven to cool. 

3. make the sherry vinegar dressing:

4. In a small bowl, combine the sherry wine vinegar, dijon mustard, agave, salt and pepper. Whisk to combine. Continue whisking and drizzle in the olive oil until the dressing is emulsified. Stir in the fresh mint and set aside.

5. make the winter citrus salad:

6. Use a very sharp paring knife to remove the skin and pith from the citrus, by cutting off the top and bottom of each orange so that the orange sits flat on a cutting board. Run the blade down the side of the orange, following the natural curve of the fruit to remove the peel and pith. Continue until you have removed all of the skin and you have a whole orange intact. 

7. Slice the oranges crosswise in 1/4" slices. Arrange them on a platter.

8. Thinly slice the red onion and cucumber and arrange them with the sliced citrus on the platter.

9. Drizzle a few tablespoons of the dressing over the salad (you don't have to use it all). Sprinkle it with toasted hazelnuts and mint leaves. Serve.

NOTE: Components of this salad can be made ahead of time. (Arrange the salad on a platter, cover and refrigerate. Make the dressing, cover and refrigerate. Toast and crush the hazelnuts and place them in an airtight container until ready to serve.

Just before serving, dress the salad with the dressing, add the hazelnuts and mint. Serve.