A few days ago when I opened the cupboard and I had to duck to avoid being hit in the head by a bear bottle filled with honey, I knew it was time to do a little reorganizing. The pantry had gotten out of control because I over-shopped the bulk section at the grocery. I kept finding bags and jars with odd amounts of nuts and dried fruit that I used in recipes, but didn’t quite finish.
One discovery was a container of smoked almonds. Last summer I threw them on a strawberry salad with balsamic vinaigrette, so I decided to do a winter version with different oranges from blood to cara cara to navel. As I peeled and segmented each one, I collected the juice in a bowl to save for the dressing in this citrus salad with smoked almonds & goat cheese.
Citrus Salad with Smoked Almonds & Goat Cheese
Serves 2-4
1 navel orange
1 blood orange
1 cara cara orange
1 tablespoon champagne vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
5 ounces baby arugula
1 endive, chopped
1/4 cup smoked almonds, roughly chopped
2 ounces crumbled goat cheese
Cut the peel and white pith from the oranges. Slice between the membranes removing the segments while collecting the juices in a bowl. Whisk in the vinegar, salt and pepper and then the olive oil.
Drizzle the vinaigrette into a large bowl tipping to coat the sides. Pour out the excess dressing before tossing in the arugula and endives. Add the smoked almonds and oranges. Top with goat cheese before serving.
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