Winter Citrus Salad with
Toasted Almond Goat Cheese Rounds
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a printable PDF version of this
Winter Citrus Salad Recipe
INGREDIENTS:
Goat Cheese, 2 1" rounds per
person, sliced from cheese log
Sliced Almonds, 1 T per goat
cheese round
1/2 bulb of Fennel, shaved thin
2 stalks of Celery, sliced thin
2 Grapefruits, sectioned
2 Oranges, sectioned
Baby Lettuce Greens, 1 large
handful per person
Fennel fronds (garnish)
Cilantro leaves (garnish)
Dried Black Olives (optional)
MARINADE/DRESSING:
Juice of 1/2 Orange + 1/2 Meyer
Lemon ( or enough citrus juice
to equal 1/2 cup)
2 T Honey
1/4 cup Light Salad Oil such as
Safflower
1/4 t Garam Masala
Kosher Salt (2 generous pinches)
and Freshly Ground Pepper to
taste
PREPARATION & METHOD:
First, assemble goat cheese
rounds by rolling in sliced
almonds. Place in refrigerator
while mixing the dressing and
assembling the remaining salad.
If you intend to thoroughly
warm/melt cheese, then
refrigerate for at least one
hour.
Combine Dressing ingredients in
a covered glass jar. Shake
vigorously. Optionally, the
marinade can be heated.
Marinate fennel, citrus
segments, and celery in
dressing.
Gently wash and dry greens and
place in bowls.
Spoon generous helpings of
marinated citrus, etc. onto
greens.
Heat cheese rounds until almonds
brown and cheese is melting.
Place atop greens.
Top with snipped fennel fronds
and cilantro. Serve immediately.
YIELDS:
2
to 4 servings
Recipe and Photo
Courtesy of:
Kim Byer
The Paper Apron – a Food Blog
The Paper Apron is a food blog
written by South Carolinian Kim
Byer, a hobby chef who fell in
love with the art of cooking as
a child. As “Chef-in-Editor” of
The Paper Apron, she brings her
favorite seasonal and, often,
Southern fare to life, complete
with colorful, mouth-watering
pictures and punctuated with
tips on the culinary arts,
travel and entertaining.
Visit:
www.PaperApron.com
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