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Citrus And Avocado Salad With Honey Vinaigrette

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Ingredients
  Honey 2 Tablespoon (Preferably Tupelo)
  Fresh lime juice 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Sour cream 1 Tablespoon
  Red wine vinegar 1 Tablespoon
  Poppy seeds 1 Teaspoon
  Salt To Taste
  Freshly ground pepper To Taste
  Pine nuts 3 Tablespoon
  Red grapefruits 2
  Navel oranges 2
  Hass avocado 2 , cut into 1-inch dice
  Goat cheese 2 Ounce, crumbled (Fresh)
  Watercress 2 Bunch (200 gm), thick stems discarded
  Minced chives 2 Tablespoon
Directions

1. In a small bowl, whisk the honey with the lime juice, oil, sour cream and vinegar. Stir in the poppy seeds and season with salt and pepper.
2. In a small skillet, toast the pine nuts over moderate heat, shaking the pan, until golden brown, about 2 minutes.
3. Using a sharp knife, peel the grapefruits and oranges, being sure to remove all of the bitter white pith. Working over a large bowl, cut in between the membranes to release the sections. Reserve the grapefruit and orange juices for another use. Pat the citrus sections dry with paper towels and return them to the bowl.
4. Add the avocados, goat cheese and watercress to the bowl: toss gently. Add the chives, pine nuts and dressing, toss again and serve.

Recipe Summary

Method: 
Tossed
Course: 
Fruit Dessert

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