Citrus and Fennel Salad with Goat Cheese Toast

“A perfect pairing for a chilled glass of Sauvignon Blanc on a sunny afternoon is this citrus salad. Use it as a starter or make it a meal with the addition of the goat cheese toast. Either way, it makes for a perfect pairing.”

Harry Wetzel, Head of Operations and Family Partner

Serves: 4


5 oz baby arugula
1 fennel bulb, thinly sliced
2 pink grapefruits
2 Navel oranges
2-3 blood oranges
2 beets, peeled and thinly sliced
1/3 cup AVV olive oil
1/2 cup shaved almonds, toasted

1/4 cup reserved citrus juice
Reserved citrus zest
1/3 cup red wine vinegar
1 Tbsp Dijon mustard
1 tsp sugar
Salt and pepper, to taste
1 shallot, finely chopped
1/3 cup vegetable oil
1/3 cup AVV olive oil

Goat Cheese Toast
1 baguette, sliced
Soft goat cheese, such as Chevre

Method of Preparation:

Salad and Dressing
Remove the top of the fennel bulb and slice thin, then add to a large bowl with the baby arugula.

Zest the rind of one grapefruit and one navel orange into a medium bowl, then peel the rind from all of the citrus and discard. Over the bowl containing the grapefruit zest, use a small knife to remove the individual fruit segments, collecting any juice that may drip. Set the segments aside and reserve juice and zest for later.

Add the vinegar, Dijon, sugar, salt, pepper and shallot to the bowl with the citrus juice and zest and mix well. Transfer to a container with a lid, then add the olive and vegetable oils and shake vigorously to combine all ingredients. To make the dressing, add the desired amount of dressing to the greens and toss. Distribute the dressed greens among 4 plates and top with the citrus segments, beet slices and toasted almond.

Turn oven on to broil setting and place the baguette slices on a baking sheet. Broil the bread for 2-3 minutes or until toasted, being careful not to burn, then let cool.

Spread preferred amount of goat cheese onto the cooled toast and top with a drizzle of honey. Add 1 piece of prosciutto per toast slice and serve alongside the salad.