Thanks to our friend Chef Mario Hernandez from the Order of the Fat Tongue for this delightful recipe.
Ingredients:
Salad
1 Satsuma mandarin orange
1 navel orange
Kosher salt and freshly ground pepper to taste
1⁄2 of small onion, sliced in rings and macerated in sherry vinegar for 10 minutes Handful of baby kale
2 tbsp. pomegranate seeds
Dressing
2 tbsp. extra virgin olive oil 2 tbsp. Greek yogurt
1 tbsp. sherry vinegar Honey to taste
1 tbsp. of water, to thin out the dressing
Method
Peel fruit making sure to remove as much pith as possible; slice into wheels. Be sure to remove the pits.
Layer fruit on a serving dish alternating pieces of oranges to create a colorful look. Sprinkle with kosher salt and fresh ground pepper. Garnish with the baby kale, sliced onions, pomegranates and pistachios.
In a small bowl, whisk together the Greek yogurt, olive oil, vinegar, water and honey. Season with kosher salt and black pepper to taste. Drizzle over the salad and serve.
