Author Notes: This salad helps make the seasonal transition towards early spring all the closer and brighter. I don't know if you could consider this a riff on a caprese salad or not, but the winter citrus really play up this wonderful form of fresh mozzarella. Ciliegene would also work here. After experimenting with tarts and cakes for my son's upcoming birthday it is so refreshing to indulge in such a fresh salad. We are not close to having heirloom tomatoes in New England, but do have Cara Cara, blood orange, and Meyer in the market alongside our grounding mozzarella. - Sagegreen
- 1 Cara Cara orange
- 1 blood red orange
- 6 ounces ovoline fresh mozzarella, or ciliegine
- 6 rings of thinly sliced red onion, optional
- 8 fresh mint leaves
- 12 stems of fresh chives
- 1 Meyer lemon
- 2 tablespoons extra virgin olive oil (Middle Earth Organics is my choice)
- 1 teaspoon honey (acacia suggested)
- 1/8 teaspoon fleur de sel
- 5 white peppercorns, fresh milled
- Wash all your citrus. Next peel off the rind and pith from the oranges. Cut into about 1/4 inch thick slices.See the great video on Food52 from citrus and olive week for a great demonstration. Begin to arrange the slices on two plates with an alternation of orange type.
- Next slice the ovoline (or ciliegine) into the same thickness. Interweave these slices amidst the oranges. Add the optional red onion slices in cloverleaf overlapped style if you like at the center.
- Roll and then snip the washed mint leaves over the two plates. Snip the chives on top of the salad as well.
- Squeeze half a lemon on top of each salad. Use the remaining rinds in another recipe.
- Drizzle the honey across both plates. Drizzle the olive oil next the same way. Finish with a sprinkle of fleur de sel and fresh milled white peppercorn. Now you can really see the hope that spring is very near in every renewing bite.
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta