Like most of my recipes, this one was born out of what I had on hand in my kitchen. The citrus from California has been my treat as of late and I'm loving the kumquats, cara cara oranges, oroblanco grapefruit and meyer lemons. While they can be delicious on their own, there's also many savory and sweet ways to incorporate these fruits into your daily meals. They bring brightness and flavor so easily to dishes as well as a healthy dose of minerals, antioxidants and vitamins. Inspired by a meal I had at the Shed in Healdsburg last autumn, I now love to include loads of fresh herbs in my salads, especially mint, parsley, dill and chives. Spring is just beginning here and I love to nibble on and use for garnish the brilliant mustard and arugula blooms.
Thyme Honey + Blood Orange Vinaigrette
1 blood orange
good olive oil
white balsamic vinegar
freshly ground pepper
greens such as arugula, chicory, kale or chickweed
thinly sliced vegetables like fennel bulb, radish, celeriac, carrot, celery and turnip (a mandolin makes this really easy and elegant)
blood orange, sliced thin
fresh herbs like mint, dill, parsley, chives and cilantro
To make: Juice 1/2 blood orange into your salad bowl, add a few tablespoons of good olive oil, a splash of white balsamic vinegar, a tablespoon of our thyme infused @oldbluerawhoney, a pinch of maldon salt and freshly coarse ground black pepper and whisk together. Add your greens, sliced blood orange, chopped fresh herbs and whatever other sliced vegetables you prefer (fennel bulb? turnips? radish? asparagus? fava greens? celeriac?) then toss gently to coat dressing evenly. Serve and enjoy.