Winter Citrus Salad with Red Wine Vinaigrette
By Madeleine Hill
Make this citrus-packed salad when the fruit is at its peak flavor. The magic of this dish happens when parts of the avocado and feta melt into the dressing, so don’t try preventing that. Feel free to use any orange, grapefruit, tangerine, pomelo mix you’d like, and buy the most ripe, colorful citrus you can find.
Citrus Salad with Avocado & Feta
- 1/2 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 cup red wine vinegar
- 1/2 small red onion, thinly sliced
- Salt and pepper
- 1 large grapefruit
- 2 blood oranges
- 1 tangerine
- 2 Cara Cara oranges
- 1 avocado, thinly sliced
- 1/2 cup feta crumbles
Whisk together olive oil, Dijon, honey and red wine vinegar until well combined. Add salt and pepper to taste. Stir in red onion slices. Reserve.
Peel the oranges and grapefruit, removing as much pith as possible. Slice into wheels. Layer fruit on a platter, top with avocado slices and feta crumbles. Drizzle vinaigrette, along with the onion slices, over the citrus salad (you’ll have leftover dressing, use it on your next salad). Serve.
Photograph by Madeleine Hill.
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