Every dinner needs a green salad! Ok, that’s just my opinion, and wait maybe not EVERY dinner, but certainly one where you are pulling out all the stops and making a feast. As part of a traditional Italian family, the salad is always eaten at the END of the meal, almost like a palette cleanser, even though I grew up eating it as part of the dinner, I have grown fond of these traditional ways and actually quite enjoy it. No matter when you eat your salad, this one is all about the festive and bright fresh flavours. The vinaigrette is a personal favourite as I LOVE citrus especially with a generous drizzle of honey. I suggested a combination of oranges, pomegranates, blackberries and dried cranberries, but of course you can change that up to what ever is available or what your preference may be. Either way, I know this salad will become a favourite all year long.
6 cups “Spring Mix” lettuce
½ cup clementine, mandarin oranges or roasted persimmons
⅓ cup dried cranberries
⅓ cup pomegranate seeds
1/3 cup fresh blackberries
⅓ cup feta cheese or even better burrata if you can find it
½ cup candied walnuts or pecans- can also substitute with regular walnuts or pecans
1/2 small shallot, finely chopped
1/4 cup extra virgin olive oil
¼ cup white wine vinegar or champagne vinegar for a fun twist
3 tablespoons fresh orange juice
1 tablespoons fresh lemon juice
1 tablespoon honey
¼ teaspoon finely grated orange zest
Sea salt and freshly ground black pepper – to taste
01. For the salad: place the spring mix in a large bowl and top with the remaining ingredients.
02. For the citrus vinaigrette: in a mason jar, combine all the ingredients for the dressing; cover and shake to combine. Adjust the seasoning if needed.
03. Drizzle the sauce over the salad bowl and toss to combine; top with extra goat cheese if desired and serve right away.