Citrus Salad with Fresh Herb vinaigrette
Ingredients
4 servings:
About 6 fresh citrus (mix of oranges, blood oranges, tangerines and/or grapefruit)
1/4 cup olive oil
1 Tablespoon finely minced shallot
Zest of 1 medium lemon
2 Tablespoon fresh lemon juice
1 Tablespoon apple cider vinegar or white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/4 teaspoon minced fresh dill
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
1/2 cup chopped nuts
Instructions
Step 1
For the fresh herb vinaigrette, in a mason jar, add the olive oil, shallots, lemon zest, lemon juice, vinegar, Dijon mustard, fresh thyme, fresh dill and salt and pepper. Close lid and shake vigorously until the vinaigrette is combined. Taste the vinaigrette to add additional salt and pepper, if needed. Set vinaigrette aside.
Step 2
Cut the ends of the citrus. Set one flat end on the cutting board. With a knife, start cutting the top of the peel and cut to the contour of the fruit as you work your way down the fruit. Repeat cutting the strips of peel away from the fruit until you have the whole round flesh remaining. If needed, use a small knife to trim off any excess white pith that remains.
Step 3
Slice the fruit into wheels, about 1/4 inch thick. Layer the citrus onto a serving platter.
Step 4
Drizzle citrus with the vinaigrette, chopped nuts and extra herb leaves for garnish.
