Happy new year! I know it’s a bit late to be saying this. We took a few weeks off at the beginning of the year due to vacations and trying to reorganize, but we are back. A new year means all new salads and a new salad club member. Yes, my blog has inspired another co-worker to join us in our salad eating ways. This poses a bit of a challenge scheduling-wise, but I think we figured it out so we can each still have one week off.
I was inspired this weekend at the farmer’s market by all the citrus in season now. The original recipe only calls for grapefruit and oranges, but I also found pomelos and blood oranges, so I also included those. What I thought to be blood oranges unfortunately turned out to be just oranges when I cut them open.
Here’s an interesting fact I learned while spending part of my holidays in Paris. Grapefruit in french is pamplemousse.
This recipe is loosely adapted from this Martha Stewart recipe.
Ingredients
makes 8 servings
- 1 bag arugula
- 1 bag spinach
- 3 small endive heads, leaves separated
- 1/2 medium red onion, thinly sliced
- mixture of citrus fruit (2 grapefruit, 1 pomelo, 2 blood oranges, 4 oranges), supremed
Dressing:
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1 Tablespoon honey
- 1/2 teaspoon salt
- freshly ground pepper to taste
Supreme all citrus fruit. Slice onion. Make dressing by whisking oil, vinegar, honey, salt and pepper together. Adjust dressing with honey or vinegar if too sour or sweet.
Carefully toss greens and citrus and onion with dressing right before serving.
