Winter Citrus Salad

Serves

The bright color and refreshing taste of citrus is a perfect antidote to the winter blues. Try this healthy salad, which uses tangerines, blood oranges and grapefruit to spark up a combination of pretty baby greens and frilly frisée. A sweet-tart dressing made with orange juice and pistachio oil adds a spritely note, and salty pistachios lend a nice crunch.

Ingredients

3 tablespoons pistachio or almond oil
2 tablespoons blood orange juice - see note below
1 tablespoon golden balsamic vinegar
1 teaspoon agave syrup or honey (or more to taste)
  pinch salt
2 blood oranges (segmented - see note below)
2 pink or white grapefruits (segmented)
2 tangerines or satsumas (peeled)
3 ounces Earthbound Farm Organic Spring Mix (about 3-1/2 cups, lightly packed)
4 ounces Earthbound Farm Organic Frisée
1/3 cup shelled salted pistachios
  Sea salt and freshly ground pepper

Directions

To make the dressing: Place the pistachio oil, orange juice, vinegar, agave, and salt in a small glass jar and seal the lid. Shake vigorously to combine. (The dressing can be refrigerated, covered, for up to 5 days. Bring to room temperature before using for the best flavor.)

Place the segmented oranges, grapefruit, and tangerines in a large salad bowl. Drizzle some of the dressing over the fruit and toss to coat. Add the mixed baby greens and frisée and toss to combine. Add more dressing to lightly coat the greens. Transfer the salad to a platter and sprinkle with the pistachios. Season with sea salt and freshly ground black pepper and serve immediately.

Note: To segment (or “supreme”) oranges and grapefruits, remove the peel and white pith from the fruit with a small, sharp knife. Working over a shallow bowl, slice down either side of each membrane, releasing the citrus segments into the bowl. Remove any seeds from the fruit. Reserve the accumulated juices for the dressing.