- Prep time
- 15 minutes PT15M
- Cook time
- N/A PT0
- 2–3 servings
This simple but super-flavorful salad shines with the addition of our kitchen's Coriander & Citrus Marinated Chèvre.
- 1 navel orange
- 2 Cara Cara oranges
- 2 blood oranges
- 2 tablespoons whole grain mustard
- 1 container (7 ounces) Coriander & Citrus Marinated Chèvre
- Salt and black pepper, to taste
- 1 avocado, sliced
- 3 ounces frisée
- 2–3 tablespoons sliced almonds, toasted
With a sharp knife, remove the top and bottom of each orange and then slice away the peel, removing all the white pith. Slice each orange into ¼-inch rings, leaving a 1-inch thick piece of each orange. Arrange the ¼-inch orange slices on a serving plate, alternating between navel, Cara Cara and blood orange slices.
Squeeze the juice from the 1-inch orange pieces into a work bowl. Add the mustard to the juice and whisk in 2–3 tablespoons of the marinating oil from the chèvre to make a vinaigrette. Season with salt and pepper.
Drizzle some of the vinaigrette over the sliced oranges. Crumble the chèvre over the citrus.
Add the frisée to a work bowl and toss with 2–3 tablespoons of the vinaigrette. Place sliced avocado and frisée on top of the oranges, then garnish with sliced almonds.