Winter Citrus Salad
Servings Prep Time
4-6people 20minutes
Servings Prep Time
4-6people 20minutes
Ingredients
  • 4-6c fresh arugula and spinach mix (or other dark greens)
  • 1 blood orange
  • 1 pink grapefruit
  • 1 cara cara orange
  • 1/2c walnuts
  • 2Tbsp Pickle Creek Raspberry Lemongrass Infused Balsamic Vinegarfor glazing
  • 1tsp honey
  • 4oz feta, crumbled
  • 1/4c Pickle Creek Blood Orange Thyme Infused Olive Oil
  • 2-3`Tbsp Pickle Creek Raspberry Lemongrass Infused Balsamic Vinegarfor dressing
  • Salt & black pepper
Instructions
  1. To glaze the walnuts, place them in a small skillet over medium heat. Toast for 2–3 minutes until fragrant. Add the 2 Tbsp of balsamic vinegar and 1 tsp honey. Stir constantly for 1–2 minutes until the liquid has reduced to a sticky glaze and coats the walnuts. Remove from heat and spread on parchment paper to cool.
  2. While the walnuts cool, prepare the citrus fruits. Use a knife to cut the peel and pith away from the oranges and grapefruit. Slice the fruit into beautiful rounds or segments, removing any seeds.
  3. Combine the Blood Orange Infused Olive Oil, 2-3 Tbsp of balsamic vinegar, and salt & pepper in a small jar with a tight-fitting lid. Shake well to combine. When you add the vinegar, start with 2 Tbsp and then add more to taste, if desired.
  4. Place the mixed greens in a large bowl. Add the sliced citrus and the glazed walnuts.
  5. Pour the dressing over the salad and toss gently until well mixed. Top with the crumbled cheese just before serving. Enjoy!