Brighten up your table with this vibrant Mixed Citrus Salad made with juicy oranges and grapefruit, creamy goat cheese, herbs, and honey-balsamic vinaigrette. This refreshing salad is easily customizable and can be served for lunch, brunch, or as a side dish.
3-4edible flowers, such as chive blossoms(optional, for garnish)
Instructions
Peel the citrus (see note below) and cut the fruit ¼-inch thick slices, removing any seeds you see.
In a small bowl, whisk together honey and balsamic vinegar. Slowly drizzle in olive oil, whisking until emulsified. Season to taste with fine sea salt and black pepper.
Arrange citrus slices on a platter. Drizzle with as much honey-balsamic vinaigrette as you like, making sure that you get some of the dressing on all of the slices between the layers of fruit. (Depending on the size of the fruit, you might not need all of the vinaigrette.)
Sprinkle with basil, mint, and additional sea salt and black pepper, to taste. (I like to use flaked sea salt to finish.) Top salad with crumbled goat cheese and serve immediately.
Notes
*To peel citrus fruit easily, cut a small slice off of each end and stand the fruit on one of the cut ends. Use a paring knife to carve along the shape of the fruit, cutting away the white pith with the peels.*For substitutions and ways you can customize this recipe (add-ins, etc.), see the FAQs in the article above.