Winter Bright Salad with Lemony Dress

Winter Bright Salad with Lemony Dress

INGREDIENTS

• 4 mandarinquats, cut into quarters lengthwise (can substitute 6-7 kumquats, sliced into coins)

• 1 small head radicchio, leaves torn into large petals

• 5 oz bucheron cheese

• 1/4 cup chervil sprigs (can also use dill, parsley, tarragon)

• flake salt and freshly ground pepper

FOR THE DRESSING

• 1 clove garlic, finely grated on a microplane

• 1 tsp white wine vinegar

• 1 tsp Meyer lemon juice

• 1 tbsp dijon mustard

• 2 tbsp extra virgin olive oil

• zest from 1 Meyer lemon

• freshly ground black pepper

• 1/2 tsp kosher salt

DIRECTIONS

1. In a small bowl, whisk together all dressing ingredients until emulsified and taste. Adjust seasoning as needed and set aside.

2. In a serving bowl, combine torn radicchio and mandarinquats. Add 3-4 tablespoons of dressing  and freshly ground pepper, and toss to coat. It should taste bright and somewhat punchy - add more dressing as needed and toss to combine.

3. Scatter chervil onto the salad and nestle in the cheese, broken into a few fragments. Finish lightly with flake salt and more pepper to taste.