Another recipe from the Frog Hollow Farm Happy Child CSA weekly flyer. I'm into salads these days, and the weekly fruit stash had a grapefruit and avocado, so it was time to try it!
I had some trouble cutting the citrus, and didn't understand what it meant to "section the grapefruit as you would for a compote," and it turned out I didn't have a blood orange, but, no matter.
For fun I thought I'd practice presenting the salad in such a way that would delight me if it were presented to me at a restaurant. Colorful orange disks go a long way toward that.
I wasn't crazy about the orange vinaigrette though; too olive-oily. Still, I saved it just in case.
A few days later, I tried again, this time with some variation. No grapefruit, a tangerine instead of an orange (which tastes great but doesn't slice well at all), and some toasted pine nuts, because, well, I just like them.
This time, the same orange vinaigrette was much better. Some things really aren't at their best freshly made. Since then, I've made it again with even better results, using an Orange Muscat Champagne Vinegar from Trader Joe's, some added salt, and letting it stew for a day or so. YUM!
This salad "recipe" turned into more of a general guideline: a green, a citrus, an avocado is the basis, and various sorts of cheeses or nuts could be added. The orange vinaigrette ties it together, and you're on your way to a dandy snack. And it's completely worth laying it out restaurant-style on a pretty white dish, just for you.
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