Wolff’s chef Chuck Smith dreamed up this salad while he was on his honeymoon in California, and the lemons and oranges came right off a backyard tree! He says it’s still his go-to recipe when citrus is at its peak.
Chuck’s Citrus Salad
- 1 head butter lettuce, leaves washed and dried
- 5 slices prosciutto
- ½ cup crumbled goat cheese
- ½ cup toasted pecans
- 2 blood oranges
- ½ cup citrus juice (use a combination of orange, grapefruit, lemon, and lime)
- ½ cup extra virgin olive oil
- 1 clove garlic, minced
- 1 Tbs. honey
- Preheat oven to 350°. Line a baking sheet with parchment paper, and lay out the prosciutto slices. Bake in oven for about 15 minutes, or until crisp. Remove and set aside.
- Make the citrus vinaigrette:
- Whisk together citrus juice, olive oil, garlic, and honey until well combined.
- Segment the blood oranges:
- With a sharp knife, slice the two ends off, and then slice the rind off all the way around. Cut out the segments right along their edges, so that you are left with just the juicy parts with no pith or tough bits.
- In a large salad bowl, combine lettuce leaves and vinaigrette, adding a little at a time and tossing after each addition to insure the leaves are well coated without getting soggy. (You will probably have some vinaigrette left over.)
- Break up the crisped prosciutto into small (1-2”) pieces and add to the salad bowl along with the pecans and goat cheese. Give another little toss.
- Portion out onto salad plates, and garnish each with a few blood orange segments.