The Ardent Epicure

An Ode to the Pleasures of Food

 Winter Citrus Salad with Currants
 and Goat Cheese 


I hope everyone had an amazing and safe holiday...and are looking forward
 to 2012! I am not going to list off my planned resolutions, because quite
 frankly, I gave up on those years ago. Me and my best intentions often
 part ways rather early in the new year, but I can offer my consistent
 staple of fresh and organic goodies that come in the form
of lovely produce.

Since many of us just gorged ourselves with every holiday delight
available, I thought we would go with a fresh, light and easy salad.
 But also with a salad that is bursting with color, flavor, and a
 collective assortment of shapes and  textures.

So lets start with the cheese, a Capricho de Cabra fresh goats milk
cheese. I went with the herbed version where the wheels are rolled
in herbs for a splash of flavor. This cheese is an ultra silky delight
that has a smooth fresh taste that does not compete with the other
 flavors here. A must try if you are a fan of goats milk cheeses.


Our fruit selection is certainly worth a mention, and so I shall. Our winter
citrus consists of ruby red grapefruit and tangerines. We also have
the always favored red pear, then to really punch it up a bit, we have
added these gorgeous rubies in the form of red currants.

Joining the fruits are my favorite olives, the Lucques and the avocado, the
 later being a fruit as well, but one we tend to view as a vegetable. Then last
but certainly not least, we have the frisée as our greens.

I dressed this beauty with an avocado oil and pineapple emulsion, that
really lifted the spirit of the salad, but use your own favorite dressing
if the ingredients are not available or you just have a favorite you
think will work well here.


What you will need:
For the salad
3 heads of frisée lettuce, about 12 ounces
2 ounces radish sprouts
1 large ruby red grapefruit, sectioned
6 tangerines, sliced in wheels
2 avocados, sliced
2 red pears, julienne sliced
3-4 ounces lucques olives
(or other non salt brine version)
5 ounces red currants
3 ounces fresh goat cheese with herbs
For the emulsion/dressing 
For the pineapple emulsion
1/2 cup pineapple juice
2 tablespoons avocado honey
1/2 cup avocado oil
Emulsifying blender, blender or food processor
1 teaspoon freshly ground pepper


Get this look:
For the salad
You will want to begin by laying out you frisée around. the edges of a platter
or serving dish. Place radish sprouts sporadically around the dish or spread
 out on the center of the platter. Then prepare your citrus by slicing the tangerines
 into wheels, then removing the skin and as much of the white pith as possible.
For the grapefruit I sectioned them, first by peeling the fruit, then dividing into
 individual sections then removing the thin skin membrain.

Now prepare the julianne style pear slices by using a julianne slicer or simply
 cut into thin long strips. Then place remaining ingredients on top and around
 your citrus in any order you choose.
For the emulsion/dressing
Add pineapple juice to a small bowel or into a blender. Add honey
an mix until incorporated. Now add oil very slowly until fully incorporated.

Serve dressed or with emulsion on the side.
Serves 2 main or 4 as sides


Enjoy~
Alisha ~ Magic of Spice

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