Citrus Salad With Pistachios Maple Vinaigrette Recipes

Steps:

• In a blender, puree all the vinaigrette ingredients until the mixture is smooth and well incorporated.
• Toss the arugula in a large bowl with the vinaigrette until the leaves are well coated. Arrange the persimmon slices on two serving plates, then top them with the dressed greens and serve.

Steps:

• With a vegetable peeler remove a 2 by 1-inch piece of zest from 1 of the oranges, being careful not to peel off any of the white pith. Cut into thin strips and set aside.
• Cut about 1/2 inch off of the top and bottom each piece of fruit. Remove the peel and pith from each piece of fruit by standing it on its end and cutting down along the curve of the fruit. Slice the fruit into 1/4 inch thick rounds and arrange on a platter.
• In a small bowl combine the maple syrup, lemon juice and cinnamon. Pour the dressing over the fruit, garnish with the zest and serve.

Steps:

• Prepare the vinaigrette: Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil. In a large salad bowl, toss together lettuces, citrus, beets, herbs, avocado, and the vinaigrette. Taste and adjust seasonings. Serve immediately.
• TIP: To turn this into an entree top with scallops, chicken or fish.

Steps:

• Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
• Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.