Winter Citrus and Maitake Salad

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2 hours 5 minutesServes 2
Winter Citrus and Maitake Salad

Ingredients

  • 2 tbsp pistachios, roasted & salted
  • 2 tbsp extra virgin olive oil
  • 8 oz RI Mushrooms (Chef's mix or maitake)
  • 2 c Micro Greens or Arugula
  • 3 oranges, segmented (a mix of citrus is nice)
  • 2 oz Pecorino, shaved
  • 1/4 +/- citrus vinaigrette*
  • 1/2 c pickled citrus*

FOR THE CITRUS VINAIGRETTE:

  • 1/3 c sherry vinegar
  • 3/4 c Extra Virgin Olive Oil
  • 3 tbsp shallot, finely minced
  • 1 tsp dijon mustard
  • 1/2 tsp honey
  • zest and juice of 1 orange
  • 1/4 c pom arils
  • Salt and Pepper

FOR THE PICKLED CITRUS:

  • 1 orange
  • 1 grapefruit
  • 1 meyer lemon
  • 1 c granulated sugar
  • 1/3 c sauvignon blanc
  • 1 cinnamon stick
  • 2 cardamom pods
  • 2 cloves
  • 8 peppercorns

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Directions

FOR THE VINAIGRETTE: Combine all ingredients in a mason jar and shake or whisk vigorously to emulsify.

Keep chilled up to 1 week until ready to serve.

FOR THE PICKLED CITRUS: With the peel intact, slice each citrus into 10-12 wedges.

In a medium sauce pan, cover citrus wedges with 4 cups of water. Bring to a boil then reduce to a simmer. Cook for 1 hour.

Drain the water, add sugar, wine, clove, cinnamon, cardamom and peppercorns to the pan and simmer for another 45 minutes or until rinds are translucent.

Keep chilled for up to 2 weeks until ready to serve.

TO ASSEMBLE THE SALAD: In a heavy bottom pan, sauté mushrooms in a hot pan in extra virgin olive oil, 5-7 minutes until tender and a little caramelization has started to form.

Place the mushrooms in a bowl and gently toss with greens, segmented citrus, pickled citrus, & vinaigrette to taste.

Garnish with pom arils, pistachios and shaved pecorino. Enjoy at room temperature.

Recipe developed by Chef Anna Rossi @annarossiofficial

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