Mixed Green Salad with Citrus and Sherry Vinaigrette

Ingredients

For the salad:

• One seedless orange, preferably Cara Cara if available
• One small pink grapefruit, or another orange 5 ounces (about 6 loosely packed cups)
• mixed tender greens, such as arugula, baby kale, baby spinach, etc.
• 12 Castelvetrano olives, pitted and halved
• Small handful of Marcona almonds (about 1/4 cup), coarsely chopped
• Pickled guindillo peppers (optional), for garnish

For the vinaigrette:

• 1/2 teaspoon coarse salt (kosher or sea), or more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon pimentón, or other paprika
• 1 tablespoon best quality sherry or red wine vinegar, or more to taste
• 1 teaspoon honey, or more to taste
• 1 tablespoon warm olive brine or water
• 1/2 teaspoon Dijon mustard
• 1/4 cup extra virgin olive oil

Directions

Step 1

Using a small sharp knife, slice the top and bottom off the orange and grapefruit so they rest stably. Following the curve of the fruit, slice off the rind and white pith. Working over a shallow bowl, slice between the thin membranes, releasing wedges of the fruit. Squeeze the membranes to release any remaining juice. Set the fruit and juice aside.

Step 2

Make the vinaigrette: Add the salt, black pepper, pimentón, vinegar, honey, and olive brine to a small bowl. Let it sit for 5 minutes, then whisk in the mustard, olive oil, and any reserved juices from the fruit until emulsified. Taste, adding more salt, vinegar, or honey as needed.

Step 3

Place the greens in a large serving bowl. Just before serving, drizzle with half the vinaigrette and toss gently. Top with the orange and grapefruit wedges, olives, almonds, and guindillo peppers, if using. Drizzle with the remaining vinaigrette. Serve on chilled salad plates.