Holiday Harvest Salad of Winter Greens with Citrus Vinaigrette
Submitted by Christopher McCook, Executive Chef, Athens (Ga.) CC
Ingredients
- Ingredients for the Salad
- frisee - 1 bunch
- baby arugula - 2 small bunches, washed and spun
- Belgian endive - 1 head, leaves separated and washed
- crumbled goat cheese - 4 ozs.
- grapefruit sections - 18 ea.
- macadamia nuts - 1/4 cup, toasted
- pomegranate seeds - 1/4 cup
- Ingredients for the Citrus Vinaigrette
- shallot - 1 ea., minced
- dijon mustard - 1 tsp.
- orange zest - 1/4 tsp.
- lime zest - 1/4 tsp.
- lemon zest - 1/4 tsp.
- extra-virgin olive oil - 1/4 cup
- balsamic vinegar - 2 Tbsps.
- fresh orange juice - 2 Tbsps.
- cracked black pepper - to taste
- flaked sea salt - to taste
Instructions
Procedure:
- Assemble salad in a chilled mixing bowl, except for the goat cheese and macadamia nuts.
- Add vinaigrette and coat ingredients.
- Arrange on salad plates. Add goat cheese and nuts, and finish with a touch more vinaigrette, salt and pepper.