Three Citrus Salad with Warm Goat Cheese and Orange-Sherry Vinaigrette
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Source: KOAA
Three Citrus Salad:
1 each blood orange - supremes (reserve juice for dressing)
1 each orange - supremes (reserve juice for dressing)
1 each ruby red grapefruit - supremes (reserve juice for dressing)
4 cups arugula
4 cups baby spinach
1/2 cup red onions - thinly sliced
1 cup strawberries - sliced (add other berries when in season)
1/2 cup orange-sherry vinaigrette
4 - 1 ounce disc breaded chevre cheese
Flour
Egg wash
Panko bread crumbs
Directions:
Bread goat cheese using the three step breading process. (Roll goat cheese in flour, tap off excess flour. Roll cheese in egg wash. Roll in bread crumbs. Refrigerate for at least 1 hour.)
In a sautee pan, add a small amount of oil. Over medium heat, sautee goat cheese until lightly brown (reserve). Toss all ingredients (except goat cheese) in a bowl, coat well with dressing and serve. Top with warm goat cheese and enjoy.
Orange Sherry Vinaigrette:
1 tablespoon shallots - minced
1 tablespoon garlic - minced
1 tablespoon ginger - minced
2 tablespoons dijon mustard
1 cup reserved citrus juices
2 cups sherry vinegar
2 1/2 cups olive oil
2 1/2 cups vegetable oil (or grape see oil)
1 tablespoon fresh herbs - chopped
Sea salt and cracked pepper to taste
Directions:
Combine all ingredients (except oils) in blender, food processor or mixing bowl. Slowly drizzle oils into mixture. Season with salt and pepper. Holds well for 5 days.
