6 to 8 ounces Florida leaf lettuces (assorted, if possible)
1 large Florida orange, peeled and sliced into rounds
1 Florida grapefruit, peeled and sliced into rounds
4 Florida radishes, trimmed and sliced as thinly as possible
¼ cup freshly squeezed Florida orange juice
½ teaspoon Florida honey
¼ cup Asiago or Parmesan cheese, freshly grated
1 teaspoon fresh herbs (thyme or rosemary), finely chopped
1 teaspoon Dijon mustard
1 teaspoon fresh garlic, finely chopped
⅓ cup extra virgin olive oil
Edible flowers, for garnish
Sea salt and fresh ground pepper, to taste
In a medium mixing bowl, combine the orange juice, finely chopped herbs, Dijon mustard, garlic and honey. Whisk to blend, then slowly drizzle in the olive oil while whisking continuously until emulsified. Taste and adjust seasoning with sea salt and fresh ground black pepper. Transfer the citrus vinaigrette to a glass jar or serving dish.
To assemble the salad, arrange the lettuces on a small chilled platter. Tuck citrus among the greens then add radish. Grate the cheese over the top and garnish with edible flowers.
Serve cold with the citrus vinaigrette on the side.
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