Winter Citrus Salad Recipe

Prepare citrus

If supreming oranges: using a sharp knife, cut off both ends, remove peel and pith by slicing downward, then cut segments between membranes over a bowl to catch juices. Reserve juices for the dressing. Alternatively, peel and thinly slice into rounds and halve for presentation.

Prep vegetables and cheese

Thinly slice the fennel bulb on a mandoline or sharp knife; reserve delicate fronds. Thinly slice the beauty heart radishes. Very thinly slice the red onion; if you prefer a milder onion flavor, soak the slices in cold water for 5 minutes then drain and pat dry. Tear or thinly slice the LaClaire Chandoka cheese into small pieces for even distribution.

Toast pecans

In a dry skillet over medium heat, toast pecans for 3–5 minutes, shaking the pan occasionally, until fragrant and lightly browned. Remove from heat and roughly chop once cool.

In a large mixing bowl, combine the radicchio and baby arugula. Add the sliced fennel, radish, and drained red onion. Gently fold in the orange segments and roughly chopped toasted pecans. Hold the cheese and any delicate garnishes for final assembly.

In a small bowl or jar, combine the lemon juice, reserved orange juice (or the extra tablespoon), red wine vinegar, Dijon mustard and honey. Whisk or shake until combined.

Slowly drizzle in the olive oil while whisking vigorously (or add to jar and shake) to emulsify. Season with sea salt and freshly ground black pepper, taste and adjust balance: add a little more honey if too tart, or a touch more vinegar if too flat.

Just before serving, drizzle about two-thirds of the dressing over the salad and toss gently to coat — you can add more to taste but avoid overdressing. Toss lightly so the arugula and radicchio remain lively.

Transfer the salad to a serving platter or individual plates. Scatter the torn LaClaire Chandoka cheese over the top along with any remaining orange segments. Sprinkle the toasted pecans and chopped fennel fronds across the salad.

Finish with a light sprinkle of flaky sea salt and a few grinds of black pepper. Serve immediately with remaining dressing on the side.