When citrus is at its peak, this sunny citrus salad makes a great side dish for weekend brunching. We like it with baked ham and and a vegetable quiche to round out the meal. Also good with grilled chicken, pork and seafood!
few tablespoonssherry vinaigretterecipe given below
fresh mint leavestorn
FOR SHERRY VINEGAR DRESSING:
1tablespoonsherry wine vinegar
1 teaspoon dijon mustard
1 teaspoonagave (can also use honey or maple syrup)
a few grindsblack pepper
1tablespoonchopped fresh mint
Preheat the oven to 325°
Place the hazelnuts on a baking sheet and toast for 8-10 minutes or until fragrant and toasted. Remove from oven to cool.
MAKE THE SHERRY VINEGAR DRESSING:
In a small bowl, combine the sherry wine vinegar, dijon mustard, agave, salt and pepper. Whisk to combine. Continue whisking and drizzle in the olive oil until the dressing is emulsified. Stir in the fresh mint and set aside.
MAKE THE WINTER CITRUS SALAD:
Use a very sharp paring knife to remove the skin and pith from the citrus, by cutting off the top and bottom of each orange so that the orange sits flat on a cutting board. Run the blade down the side of the orange, following the natural curve of the fruit to remove the peel and pith. Continue until you have removed all of the skin and you have a whole orange intact.
Slice the oranges crosswise in 1/4" slices. Arrange them on a platter.
Thinly slice the red onion and cucumber and arrange them with the sliced citrus on the platter.
Drizzle a few tablespoons of the dressing over the salad (you don't have to use it all). Sprinkle with toasted hazelnuts and mint leaves. Serve.
NOTE: Components of this salad can be made ahead of time. (Arrange the salad on a platter, cover and refrigerate. Make the dressing, cover and refrigerate. Toast and crush the hazelnuts and place them in an airtight container until ready to serve.Just before serving, dress the salad with the dressing, add the hazelnuts and mint. Serve.