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FOR YOUR TABLE

Citrus Salad with Dates

Recipe and image courtesy of Sylvia Fountaine (feastingathome.com)

CITRUS VINAIGRETTE

  • 1⁄4 cup olive oil
  • 2 Tbsp Champagne, sherry, red wine or apple cider vinegar
  • 2 Tbsp orange juice
  • 1 Tbsp lemon or lime juice
  • 1 garlic clove, finely minced
  • 1⁄4 tsp salt
  • 1⁄4 tsp pepper

  • 3 to 5 oranges, clementines or other ripe citrus
  • 2 to 3 large handfuls (about 5 oz) of arugula or baby spinach
  • 1⁄4 cup Medjool dates, pitted and chopped
  • 1⁄4 cup pistachios, pecan pieces or sliced almonds
  • 1⁄4 cup unsweetened coconut flakes, toasted
  • 1⁄4 cup red onion, thinly sliced
  • 1⁄3 cup goat cheese, crumbled
  • Fresh mint or Italian parsley

    Prepare the dressing: Blend vinaigrette ingredients in a small bowl.

    Cut or peel the rinds off the citrus. Slice citrus into ¼-inch-thick rounds. Place the arugula or spinach on a platter to form the base of the salad. Layer the citrus slices on top. Sprinkle with the dates, nuts and coconut. Scatter the red onion and the goat cheese over the top. Add some mint leaves or parsley. Spoon the dressing over the salad, reserving any dressing not used. Serve immediately.

    Makes 6 servings.
    Recipe and image courtesy of Sylvia Fountaine (feastingathome.com)