A vibrant palette for that citrus palate
The salad is a vibrant assortment of citrus, ranging from deep red blood and sweet navel oranges to white oro blanco grapefruit, tangelos, mandelos, pomelos and kumquats, each carefully cut into segments or pinwheels and arranged on a plate. Peppery arugula leaves and thick slices of Montealva cheese are tucked in with the citrus; the Spanish goat cheese lends creamy richness and a nice tang. Building on the Spanish influence, diced black olives and crushed Marcona almonds are sprinkled over the salad, which is finished with a quick citrus vinaigrette and a dusting of fleur de sel. Simple, and a perfect way to show off the best that the citrus season has to offer.
Laura’s Winter Citrus With Montealva, Arugula, Black Olives and Marconas
Vinaigrette:
2 teaspoons minced shallots (from 1 medium to large shallot)
1/3 cup blood orange juice
1 teaspoon sherry vinegar, preferably Pedro Ximenes
1 teaspoon orange zest 2 tablespoons plus 2 teaspoons extra-virgin olive oil
Salt
Assorted citrus such as pumelo, grapefruit, blood oranges, kumquats and clementines
6 to 10 arugula leaves
6 slices Montealva or similar
Spanish goat cheese
1 teaspoon diced black olives 2 teaspoons crushed
Marcona almonds
Fleur de sel
For the vinaigrette: In a glass bowl, macerate the shallots in the blood orange juice for 5 minutes. Add the sherry vinegar, orange zest and slowly whisk in the olive oil. Season with 1 /4 teaspoon salt and balance depending on how sweet your blood oranges are. This makes about 1/3 cup vinaigrette, which will keep, covered and refrigerated, up to 3 days.
To assemble: Cut the citrus in segments or pinwheels. You’ll want 2 to 4 pieces of each citrus. Divide the citrus between two salad plates, and tuck in the arugula leaves and cheese slices. Drizzle with citrus vinaigrette. Sprinkle over the black olives, almonds and fleur de sel.
Recipe adapted from Lucques restaurant in Los Angeles