Citrus & Chicory Recipe

Soften and whip

Place the goat cheese in a medium bowl. Add the milk or cream, olive oil, lemon zest, salt and pepper. Using an electric hand mixer or a stand mixer with paddle, whip on medium speed until smooth and light, about 1–2 minutes. Scrape down the sides and whip another 20–30 seconds to achieve a spreadable, airy texture. Taste and adjust seasoning.

Transfer the whipped goat cheese to a serving bowl or use a spoon to make quenelles. Chill in the refrigerator while preparing the rest of the salad so it firms slightly but remains soft enough to spread.

Prepare chicory

Separate the Belgian endive or radicchio into individual leaves, keeping the larger leaves whole for presentation. Rinse and spin dry. If using heads labeled as 'each', trim the stem end and remove any bruised outer leaves.

Shave fennel and segment oranges

Trim the fennel bulb, remove the core end, then thinly slice with a mandoline or sharp knife into fine ribbons. To segment the oranges, cut off top and bottom, slice away the peel and pith, and cut between membranes to release segments. Collect any juice to add to the vinaigrette if desired.

Combine the shaved fennel, orange segments, cilantro leaves, and microgreens (if using) in a large bowl. Sprinkle with toasted chopped pistachios and a light pinch of coarse salt. Keep the chicory leaves separate for plating so they remain crisp.

Blend vinaigrette

In a small blender or food processor, add the 1/2 cup toasted pistachios, orange juice, white wine vinegar, honey, Dijon, salt and pepper. Pulse to combine, then stream in the 4 tablespoons olive oil while blending until emulsified but still slightly textured, about 20–30 seconds. Taste and adjust sweetness, acidity or salt. If too thick, thin with 1 teaspoon water or reserved orange juice.

Reserve about 1–2 tablespoons of chopped pistachios for garnish and transfer the vinaigrette to a small bowl or squeeze bottle for plating.

Arrange 6–8 chicory leaves on a serving platter or individual plates as cups. Spoon or pipe about 2 tablespoons of whipped goat cheese into each leaf, creating a small dollop or quenelle in the center.

Lightly dress the fennel, orange and cilantro mixture with 1–2 tablespoons of the pistachio vinaigrette—toss gently so segments remain intact. Spoon a small amount of the dressed mixture atop each goat cheese portion, letting some spill onto the chicory for contrast.

Drizzle additional vinaigrette lightly over the arranged leaves, sprinkle with the reserved chopped pistachios, and finish with a few more cilantro leaves and a small grind of black pepper. Serve immediately so chicory stays crisp.