Citrus And Avocado Salad With Honey Vinaigrette Recipe
Ingredients
| 2 tablespoons honey, preferably Tupelo | ||
| Lime juice | 2 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Sour cream | 1 Tablespoon | |
| Red wine vinegar | 1 Tablespoon | |
| Poppy seeds | 1 Teaspoon | |
| Ground pepper | 1 To taste | |
| Pine nuts | 3 Tablespoon | |
| 2 red grapefruits | ||
| 2 navel oranges | ||
| 2 Hass avocados, cut into 1-inch dice | ||
| Goat cheese | 2 Ounce, crumbled | |
| 2 bunches of watercress, thick stems discarded | ||
| Chives | 2 Tablespoon, minced | |
| Salt | To Taste | |
Directions
1. In a small bowl, whisk the honey with the lime juice, oil, sour cream and vinegar. Stir in the poppy seeds and season with salt and pepper.
2. In a small skillet, toast the pine nuts over moderate heat, shaking the pan, until golden brown, about 2 minutes.
3. Using a sharp knife, peel the grapefruits and oranges, being sure to remove all of the bitter white pith. Working over a large bowl, cut in between the membranes to release the sections. Reserve the grapefruit and orange juices for another use. Pat the citrus sections dry with paper towels and return them to the bowl.
4. Add the avocados, goat cheese and watercress to the bowl: toss gently. Add the chives, pine nuts and dressing, toss again and serve.
2. In a small skillet, toast the pine nuts over moderate heat, shaking the pan, until golden brown, about 2 minutes.
3. Using a sharp knife, peel the grapefruits and oranges, being sure to remove all of the bitter white pith. Working over a large bowl, cut in between the membranes to release the sections. Reserve the grapefruit and orange juices for another use. Pat the citrus sections dry with paper towels and return them to the bowl.
4. Add the avocados, goat cheese and watercress to the bowl: toss gently. Add the chives, pine nuts and dressing, toss again and serve.
Chef
