winter salad
This bright, beautiful salad showcases fresh winter citrus and fruits by combining juicy blood oranges with fresh chunks of mozzarella torn, perfectly placed around a tower of baby arugula that's tossed together with fresh pomegranate arils and pistachios. Served with a refreshing blood orange vinaigrette and finished with cracked pepper.
Servings: 2
Ingredients
- 2 blood oranges peeled and cut into rounds or segments
- 1 large ball of fresh mozzarella 250g
- 1 pomegranate seeded
- 1/2 cup pistachios de-shelled
- 2 cups baby arugula loosely packed
- Vinaigrette
- 1/2 blood orange juiced
- 1 TBS olive oil
- 1 TBS citrus champagne vinegar substitute white wine vinegar
- 1 tsp honey
- pinch of salt
- cracked pepper
Instructions
- Combine all the ingredients for the vinaigrette in a small bowl or measuring cup. Stir to combine.
- In a large bowl, add baby arugula, 1/2 cup pomegranate arils, and pistachios. Slowly add some of the dressing and toss to combine. Adjust amount of vinaigrette to your licking. A small amount goes a long way. More can be added once on the plate.
- To serve: tear mozzarella ball with your hands into bite sized pieces. Place around the plate leaving space in the centre for the salad. Add orange segments in between each piece of mozzarella and tower the tossed salad in the centre. Finish with extra cracked pepper, more pistachios and pomegranates and a drizzle of the vinaigrette.