Citrus Spinach Salad
- 1 lb. raw baby spinach
- 12 orange segments
- 12 grapefruit segments
- ½ c. red onion, thinly sliced
- 12 grape tomatoes, cut in half lengthwise
- zest and juice of 1 orange
- zest and juice of 1 lime
- 1 large shallot, quartered
- 2 t. olive oil
- ½ t. sea salt
- ¼ t. ground black pepper
- 1 pinch of cayenne pepper
In a large mixing bowl combine spinach, orange segments, grapefruit segments, red onion and tomatoes. Purée vinaigrette ingredients in blender or food processor then slowly drizzle over salad mixture until lightly coated.
pro tip: Serve with Pistachio-Crusted Whitefish for a complete and delicious meal!
In this recipe Chef teaches us to make a simple pan sauce. Sauté to develop fond (incredibly flavorful stuff stuck to the pan) add some aromatics, loosen fond with wine, reduce liquid over heat, finish with butter and fresh herb. For this recipe—tarragon!
Not your typical wild rice soup, Chef Kurt’s version is loaded with vegetables and grains. And deliciousness! Soups in general are flexible. Feel free to switch out the veggies to whatever suits you. Add this one to your repertoire of warm, cozy meals!