Photo: Hector Sanchez; Styling: Buffy Hargett Miller
3 large oranges
2 Ruby Red grapefruit
3 tablespoons fresh orange juice
2 tablespoons white wine vinegar
2 1/2 teaspoons Dijon mustard
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon honey
1/2 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
1 (5-oz.) package baby kale
1/2 cup thinly sliced red onion
1 (3-oz.) goat cheese log or feta, crumbled
How to Make It
Peel oranges and grapefruit; cut away bitter white pith. Cut each orange into 1/4-inch-thick rounds. Holding 1 peeled grapefruit in the palm of your hand, slice between membranes, and gently remove whole segments. Repeat with remaining grapefruit.
Whisk together orange juice and next 6 ingredients. Add oil in a slow steady stream, whisking constantly until smooth. Toss together kale, onion, and 1/2 cup dressing in a large bowl. Add salt and pepper to taste. Top salad with citrus, and sprinkle with cheese. Serve with remaining dressing.
This is a wonderfully refreshing and elegant salad! I've made it at least half a dozen times and everyone has loved it and asked for the recipe. I use whatever greens I have available (usually a blend of romaine and kale) and add cranberries or pomegranate seeds for an extra touch. I sometimes add another tsp of honey, depending on the sweetness of the citrus. Try this recipe...you'll love it!