RISE AND SHINE KAUT43 OKC
I do not use the term “Lovely” often or recklessly. My Citrus Cherry & Avocado Salad with Stilton Cheese is… lovely. It is lovely to make, sourcing all the varieties of sweet and tangy citrus that come into season early spring. Blood Oranges to Mandarin, Pink Grapefruit to Clementines and Tangerines.
Combining the different flavors, levels of sweet and tart, and then mingling with soft and fruity cherry and avocado, leaves the subtle bite of a veiny U.K. Stilton a harmonious and lovely springtime salad.
Ingredients: Choose whatever you like and what is available. I used what available to me. Serves 4-5
3 Blood Orange
2 Navel Orange
1 large Pink Grapefruit
2 semi-firm ripe Hass Avocado
Fresh Cherries, pitted
Micro-Greens (I used a Beet-Arugula-Cabbage mix)
Edible Flowers (optional)
Peel the citrus, pith free, and slice. You may slice, segment, or quartered. Slice the avocado lengthwise from stem to tail and around. Separate the two halves and remove the pit. Scoop out the fruit and cut thin slices at an angle. Cut in lemon juice to prevent oxidation (browning ).
Arrange the cut citrus on a platter decoratively, shingling the various slices. Fit on the sliced avocado, fanning the slices. Dot with halved pitted cherries, micro greens, and edible flowers, and add large slices or chunks of the Stilton cheese to taste. Dress with Citrus Lemon-Thyme & Mint Vinaigrette before serving.
For The Citrus Lemon-Thyme & Mint Vinaigrette
1/3 cup fresh citrus juice
1 tablespoon In The Kitchen With Scotty “Boo’s Breakfast Mustard” or any stone ground mustard
2 teaspoons Champagne Vinegar
3/4 cup Grapeseed Oil
2 stems Fresh (Lemon)Thyme, stemmed
3 Mint leaves, chopped
In a non-metal mixing bowl add the Boo’s Breakfast Mustard and pinch of Cook’s Line Seasoning. Whisk in the citrus juice, fresh thyme, and mint. In a steady stream drizzle in and the Grapeseed oil while whisking vigorously… or put all the ingredients in a clean screw top jar and shake the hell out of it. Enjoy!