A Winter Citrus Salad


In spite of the winter weather, we're feeling bright in the kitchen thanks to an abundance of the season's fresh citrus fruits. During the colder months, citrus is at its sweetest and juiciest; in fact, dropping temperatures in citrus-growing regions prompt the green, ripening fruits to take on their vibrant colors. Recently, we asked Chef Jared Frazer at our Garden Café to share his recipe for a lively salad featuring winter citrus. Jared says, "For this salad, we started with a variety of the fresh citrus that's looking its best this time of year. You can choose any greens you like, but I think arugula works well here because it adds a hint of peppery flavor." With five types of citrus lending a burst of flavor and color, this salad is sure to be a zesty favorite on our table throughout the colder months. 

Five Citrus Salad
1 blood orange
1 navel orange
1 lemon
1 grapefruit
2 limes
1 cup extra virgin olive oil
1/2 cup Dijon mustard
2 tablespoons honey
Salt & pepper 
Shaved fennel
Red onion

Zest and segment all citrus, setting aside segments as desired to top the salad. For the dressing, juice the remaining segments. In a mixing bowl, whisk zest, juice, olive oil, mustard, salt and pepper to taste, and honey until well-incorporated. Dress the arugula and top with citrus segments, shaved fennel, and red onion.

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