Spring is slowly creeping in...the birds are singing, the grass is greener everyday, and the goats are spending more and more time out of the barn and exploring new growth in the pasture. We are looking forward to spring vegetables but holding fast to the incredible citrus season we've had this year. No better way to celebrate the ends of winter than a bright, refreshing, citrus heavy salad...with chèvre of course!
Citrus Fennel Salad with Fraga Farm Chèvre Maple Dressing
Ingredients:
For the Salad:
- 2 fennel bulbs, thinly sliced (save fronds for garnish)
- 1 Valentine grapefruit, supremed or peeled and segmented
- 1 Honeygold grapefruit, supremed or peeled and segmented
- 2 blood oranges, supremed or peeled and segmented
- 1/2 Fraga Farm Goat Chevre
- ¼ cup toasted Pecans
For the Dressing:
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 small garlic clove, finely crushed
- 1 Tbsp maple syrup
- ½ tsp za’atar
- ¼ tsp paprika
-
Salt and freshly ground black pepper, to taste
Instructions:
- Thinly slice the fennel bulb using a mandolin slicer and supreme or segment the citrus,
- In a small bowl, whisk together the olive oil, lemon juice, crushed garlic, maple syrup, za’atar, paprika, chevre, salt, and black pepper until well combined. You can blend for a more emulsified creamy dressing or just shake in a jar. We like it with some goat cheese still in pieces!
- Drizzle the dressing over the fennel and citrus.
- Finish with fennel fronds and toasted pecans. We like to let it marinate in the dressing for about 15 minutes before serving.
