No. 1 : Quick Recipe

Winter Citrus Salad

  • 4 Oranges, Blood Oranges, Tangerines, Grapefruit – your choice
  • Sea Salt
  • 2 TB Thinly Sliced Green Onions, *green parts only 
  • 3 TB Extra Virgin Olive Oil
  • 1 TB *Sherry Vinegar
  • 1 Tsp Honey
  • Lime or Lemon Juice to taste
  • ¼ teaspoon freshly chopped tarragon or a pinch dried
  • 2 TB Chopped Pistachios

Step One

Peel the 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 green onions.

Step Two

Whisk together olive oil, vinegar, honey and tarragon until well combined; taste, add lemon or lime juice and adjust as needed and drizzle over salad, top with pistachios.

No. 2 : Kitchen Scoop

*Made in the very southwestern part of Spain in the Cadiz province,  Sherry vinegar is Spain’s answer to Italy’s Balsamic. Made from Sherry Wine, its rich and delicious – although not as sweet as Balsamic. Its worth seeking out  – but if you don’t have sherry vinegar, you can substitute apple cider vinegar in this recipe.

No. 3 : Get Creative

*Did you know there are two distinct uses for a green onion? The long green part of the onion should be used for uncooked preparations. The green is softer in flavor than the white. The white part of the onion can be used just like a regular onion. It has lots of yummy onion flavor that is perfect in a recipe that cooks the onion.

No. 4 : Cheers!

Hall Ranch Sauvignon Blanc
Paso Robles California
Around $20.00

When you think of a sauvignon blanc you may think of New Zealand or more traditionally a wine from France. However, a sauvignon banc from California is a bright and fresh alternative choice for  today’s easy recipe. When you smell this yummy “Editor’s Choice” wine from Wine Enthusiast magazine you’ll enjoy aromas of apples, citrus, and tropical flowers. Tart acidity and juicy citrus fruits are the hallmark of its taste – making the citrus in the salad pop with flavor. 

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