As a child of California, I grew up immersed in a culture awash with citrus and avocados. I recall plucking tangerines from orchards and eating the sun-warmed fruit as a snack, and marveling over the many varieties of avocado at our county fair. Years later, as a farmers market vendor in the rain-drenched Bay Area, I overcame the winter doldrums by admiring (and eating) the vibrant array of citrus fruits sold by my colleagues.
One of my favorite ways to use citrus is to combine it with goat cheese. The acidity and residual sweetness in the fruit compliment the tang of the cheese, making them the ideal companions for a winter salad. Balance things out with a bitter or spicy component (think kumquats, dates and watercress, or orange and endive).
The following recipe celebrates one of my favorite things from Texas: Ruby Red grapefruit, now at its peak. Combined with the nutty, creamy avocado and the piquant, earthy notes of Haystack Peak, it’s a simple, grounded dish that speaks of sunny days to come.
½ small shallot, minced
1 tablespoon Champagne vinegar
2 tablespoons extra virgin olive oil
Combine all ingredients in a small bowl. Set aside.
2 pink grapefruit such as Ruby Red, peel and pith removed and sliced crosswise into ¼-inch thickness, or cut into supremes
2 ripe avocados, sliced ¼-inch thick
4 ounces Haystack Mountain Peak, sliced lengthwise to ¼-inch thickness
Flaked sea salt, to taste
Daikon radish sprouts or microgreens, for garnish (optional)
Arrange grapefruit and avocado on a serving platter. Rewhisk vinaigrette and drizzle atop fruit, and season with salt. Add slices of Haystack Mountain Peak and finish with a scattering of radish sprouts.
©The Sustainable Kitchen®, 2017