So far this citrus season has been plentiful on the farm thanks to Rocking Chair Farms, Good Land Organic and Bautista Family Farms. Our Farm Box members can tell you first hand we have numerous varieties of citrus this winter from lemons to different oranges. But don't get fooled, oranges are not just for breakfast, a snack, or juice, they can't be for the main course too! That's why I've decided to star citrus in this week's dish.
For this recipe, I've used clementine mandarins and blood oranges. Blood oranges are beautiful and amazing for the simple fact their pigment helps reduce the risk of heart disease and can really pop on a plate. Clementines are a hybrid of sweet orange and mandarin orange. They say all things good come in small packages, and in this case they are right! These little tasty treats pack 40% of your daily need of vitamin C in just one orange.
I truly love oranges and could talk all day about them but let's just get to the recipe, I hope you enjoy it!
Peel and slice celery in 1/4 inch slices, thinly slice the fennel the width of the bulb, gently clean the clementines with a paring knife removing all white pulp (if you are picky like me), thinly slice or small dice the beets (you don't have to peel them).
In a bowl, add the juice of one blood orange, Dijon mustard, honey, white vinegar, garlic, and finely chopped rosemary. Slowly drizzle and whisk the olive oil to mix the dressing, add salt and pepper to taste.
In your serving bowl, add your mixed greens, frisee, feta cheese, all the cut vegetables, and dressing, mix well and serve.
Pro Tip: Buy a rotisserie chicken and shred it on top, or you can always add a fried egg.
Our Farm Box members are going to be able to use a bunch of their ingredients from this week's box, so if you would like to become a member to get the freshest ingredients for this recipe and more check out our website!