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Quick and Easy, Salads

Laura's winter citrus salad with montealva, arugula, black olives and marconas.

Laura's winter citrus salad with montealva, arugula, black olives and marconas.
Ricardo DeAratanha / Los Angeles Times

With the weather warming and spring in full bloom, citrus season is coming to a close. Still, you might find some of the best fruit in the market stands now. “As the season evolves and begins to end, the citrus ... Read more

Total time: 30 minutes | Serves 2

Citrus vinaigrette

    Step 12 teaspoons minced shallots (from 1 medium to large shallot)

    Step 21/3 cup blood orange juice

    Step 31 teaspoon sherry vinegar, preferably Pedro Ximenes

    Step 41 teaspoon orange zest

    Step 52 tablespoons plus 2 teaspoons extra-virgin olive oil

    Step 6Salt

    Salad and assembly

    • An assortment of citrus, including pummelos, blood oranges, tangelos, cara cara oranges, mandalos, oro blanco grapefruit and kumquats
    • 6 slices Montealva or similar Spanish goat cheese
    • 6 to 10 arugula leaves
    • 2 tablespoons citrus vinaigrette
    • 1 teaspoon diced black olives
    • 2 teaspoons crushed Marcona almonds
    • Fleur de sel

    Step 1Cut the citrus in segments or pinwheels. The restaurant prefers to cut the blood oranges and kumquats into pinwheels, and segments the rest. You’ll want 2 to 4 pieces of each citrus.

    Step 2Divide the citrus between two salad plates, and tuck in the arugula leaves and cheese slices. Drizzle over the citrus vinaigrette. Sprinkle over the black olives, almonds and a sprinkling of fleur de sel.

    Note: Adapted from a recipe from Lucques Restaurant in Los Angeles.

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