Blood Orange olive oil ·
Grapefruit balsamic ·
Meyer Lemon olive oil ·
Persian Lime olive oil ·
Salads ·
Citrus Salad with Honeyed Pecans
Citrus Salad with Honeyed Pecans
Submitted by Corporate Chef Andy Stewart
Salads
Ingredients
- orange segments and slices
- blood orange segments and slices
- ruby grapefruit segments
- arugula or spring mix
- Citrus Vinaigrette
- Honeyed Pecans
- goat cheese
- 1 cup raw pecan halves
- 1/4 cup honey
- pinch of salt
- 1/4 cup Fustini's Grapefruit balsamic
- 2 garlic cloves, roughly chopped
- 2 tablespoons Dijon mustard
- Juice from 1/4 orange
- Juice from 1/4 lemon
- Juice from 1/4 lime
- 2 tablespoons honey
- 1/4 cup Fustini's Meyer Lemon olive oil
- 1/4 cup Fustini's Persian Lime olive oil
- 1/4 cup Fustini's Blood Orange olive oil
- salt and pepper
Directions
- Arrange the citrus slices on a plate. Toss the arugula with a little of the vinaigrette and top the citrus. Garnish with pecans and goat cheese.
- Preheat oven to 350 degrees. Place honey into a large pot and bring to simmer. Add pecans and stir well then spread in a single layer on a baking sheet. Place in a hot oven and bake until dry and lightly toasted, stirring every one to two minutes. Remove from oven and let cool to room temperature.
- Place vinegar, garlic, mustard, juices and honey into a blender and process until smooth. With the blender running, add the olive oils. Season with salt and pepper.
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