Total Time: 15 minutes
Serves: 4
Needed:
2 tablespoons balsamic vinegar
6 tablespoons olive oil, plus extra to season
Juice of ½ lemon
Kosher salt
2½ medium blood oranges
¼ cup mint leaves, roughly chopped, plus extra to garnish
¾ cup pistachios, toasted and roughly chopped
1 cup pomegranate seeds
1 large avocado, cubed
1½ medium heads radicchio, outer leaves removed
and interior leaves separated and torn into 3-inch pieces
8 ounces soft goat cheese, at room temperature
What to do:
1. Make vinaigrette: Pour vinegar into a small bowl. Whisk in oil and season with lemon juice and salt to taste.
2. Supreme oranges: Use a knife to trim top and bottom from fruit. Set fruit on end and, slicing from top to bottom following curve of fruit, cut away peel and pith. Release sections one at a time by inserting blade between membrane and flesh on either side and then removing loosened flesh.
3. In a large bowl, combine orange supremes, mint, pistachios, pomegranate seeds, avocado and radicchio.
Re-whisk vinaigrette and toss in just enough to coat leaves. Season with salt.
4. Smear goat cheese across a serving platter or individual plates. Drizzle cheese with olive oil and season with salt. Arrange salad over cheese and garnish with extra torn mint.
If you don’t have the goat cheese, feta packed in brine, would be an acceptable substitute. Crumble the feta and mix with salad.