Photo by Gina Moore
SERVES 8–10
Dressing
Juice from ½ large navel orange (about 1/3 cup)
¼ cup honey
1½ tablespoons champagne vinegar (or white wine vinegar)
2 tablespoons olive oil
1 teaspoon Dijon mustard
Kosher salt
Fresh ground black pepper
Salad
5 ounces spring mix (or any salad greens mix)
2 large navel oranges, peeled and cut into supremes (see tips)
½ cup shelled pistachios
½ cup pomegranate seeds
½ cup crumbled feta cheese (or goat cheese)
In a small bowl or jar, combine orange juice, honey, vinegar, olive oil, mustard, salt and pepper until well blended.
On a large round platter, with a small bowl placed in the center—to hold the dressing—arrange the greens around the outside. Top with orange supremes (see Chef’s Tip), pistachios, pomegranate seeds and cheese. Pour the dressing into the small center bowl for guests to drizzle as preferred.
Chef’s Tip
Slicing orange supremes
1 of 3
Start by slicing the ends of the orange at the stem and navel.
Photo by Gina Moore
2 of 3
From one of the open ends, carefully slice away the remaining membrane and outer peel following the curve of the orange.
Photo by Gina Moore
3 of 3
Cut between the sections to separate each individual supreme.
Photo by Gina Moore
Supremes are individual orange sections that are free of the white membrane commonly found under the outer rind of an orange. Using a paring knife, slice off the ends of the orange at the stem and at the navel. From one of the open ends, carefully slice away the remaining membrane and outer peel following the curve of the orange. The final step is to cut between the sections to separate each individual supreme.
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