RADICCHIO, FENNEL AND CITRUS SALAD WITH GOAT CHEESE PISTACHIO CROUTONS
RECIPE TYPE
Salad
SERVES
SERVES8
Prep: 20 min
Ingredients
1/2 cup chopped, shelled unsalted pistachios (approx.)
2 pkgs (140g each) Longo’s Canadian Soft Unripened Goat’s Milk Cheese with Figs, Honey and Chili
3 assorted large California citrus fruits such as oranges (navel, Cara Cara or blood), red grapefruits or minneolas
8 cups Longo’s Mediterranean Salad Mix
1 small fennel bulb, sliced
Vinaigrette:
1/3 cup Longo’s Mediterranean Extra Virgin Olive Oil
2 tsp finely grated orange zest
3 tbsp fresh orange juice
3 tbsp Longo’s Curato Balsamic Vinegar of Modena
1 tsp Longo’s Pure Maple Syrup
1/4 tsp each salt and pepper
Directions
Vinaigrette: Whisk oil with orange zest, orange juice, vinegar, maple syrup, salt and pepper. Set aside (or refrigerate for up to 3 days).
Place large piece of plastic wrap on cutting board. Arrange an overlapping layer of prosciutto in a 12 x 14-inch rectangle (or at least 4 inches longer than the length of the roast). Arrange a single layer of the tapenade down the centre third of the rectangle. Spread pistachios out in shallow bowl. Cut goat cheese into 8 pieces. Press cheese into nuts to lightly coat all over. Reserve, covered, on a plate in the refrigerator until ready to use. Use a sharp knife to trim ends from citrus fruit, then run the knife from top to bottom, removing skin and white pith. Segment or simply slice citrus thinly, as desired. Spread salad mix out in large shallow bowl or platter; scatter fennel overtop. Arrange citrus and goat cheese croutons overtop. Serve with vinaigrette on the side. (Make-ahead: Salad can be assembled, covered and refrigerated for up to 4 hours before serving.)
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 7g | Fibre 4g |
Fat 16g | Sugar 14g |
Carbs 21g | Sodium 170mg |
