1/4 cup olive oil
2 Tbsp Champagne, sherry, red wine or apple cider vinegar
2 Tbsp orange juice
1 Tbsp lemon or lime juice
1 garlic clove, finely minced
1/4 tsp salt
1/4 tsp pepper
3-5 oranges, clementines or other ripe citrus
2-3 large handful (5oz) of arugula or baby spinach
1/4 cup Medjool dates, pitted and chopped
1/4 pistachios, pecan or sliced almonds
1/4 cup unsweetened coconut flakes, toasted
1/4 cup red onion, thinly sliced
1/3 cup goat cheese, crumbled
Fresh mint or Italian parsley
Prepare the dressing: blend vinaigrette ingredients in a small bowl.
Cut or peel the rinds off the citrus. Slice citrus into 1/4-inch-think rounds. Place the arugula or spinach on a platter to form the base of the salad. Layer the citrus slices on top. Sprinkle with the dates, nuts, and coconut. Scatter the red onion and the goat cheese over top. Add some mint leaves or parsley. Spoon the dressing over the salad, reserving any dressing not used. Serve immediately. Makes 6 servings.
7 points