Let’s start with the cheese, a Capricho de Cabra fresh goats milk cheese. I went with the herbed version where the wheels are rolled in herbs for a splash of flavor. This cheese is an ultra silky delight that has a smooth fresh taste that does not compete with the other flavors here. A must try if you are a fan of goats milk cheeses.
Our fruit selection is certainly worth a mention, and so I shall. Our winter citrus consists of ruby red grapefruit and tangerines. We also have the always favored red pear, then to really punch it up a bit, we have added these gorgeous rubies in the form of red currants. 
Joining the fruits are my favorite olives, the Lucques and the avocado, the later being a fruit as well, but one we tend to view as a vegetable. Then last but certainly not least, we have the frisée as our greens.
I dressed this beauty with an avocado oil and pineapple emulsion, that really lifted the spirit of the salad, but use your own favorite dressing if the ingredients are not available or you just have a favorite you think will work well here. Print
Winter Citrus Salad with Currants and Goat Cheese
- Total Time: 20 minutes
- Yield: 2-4 1x
Description
A bright citrus salad to warm up even the gloomiest of winter days.
Ingredients
- For the salad
- 3 heads of frisée lettuce, about 12 oz (360 g)
- 2 oz (56.7 g) radish sprouts
- 1 large ruby red grapefruit, sectioned
- 6 tangerines, sliced in wheels
- 2 avocados, sliced
- 2 red pears, julienne sliced
- 3-4 oz (85-113 1/2 g) lucques olives
- or other non salt brine version)
- 5 oz (150 g) red currants
- 3 oz (85 g) fresh goat cheese with herbs
- For the emulsion/dressing
- For the pineapple emulsion
- 1/2 cup (136 1/2 ml) pineapple juice
- 2 tbsp (28 g) avacado honey
- 1/2 cup (136 1/2 ml) avocado oil
- Emulsifying blender, blender or food processor
- 1 tsp (5 ml) freshly ground pepper
Instructions
For the salad
- You will want to begin by laying out you frisée around. the edges of a platter or serving dish. Place radish sprouts sporadically around the dish or spread out on the center of the platter.
- Then prepare your citrus by slicing the tangerines into wheels, then removing the skin and as much of the white pith as possible.
- For the grapefruit I sectioned them, first by peeling the fruit, then dividing into individual sections then removing the thin skin membrain.
- Now prepare the julianne style pear slices by using a julianne slicer or simply cut into thin long strips.
- Then place remaining ingredients on top and around your citrus in any order you choose.
For the emulsion/dressing
- Add pineapple juice to a small bowel or into a blender. Add honey
- an mix until incorporated. Now drizzle oil very slowly until fully incorporated.
Notes
- Serve dressed or with emulsion on the side.
- Serves 2 main or 4 as sides
- Prep Time: 30 mins
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
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Frequently Asked Questions
What is Capricho de Cabra and where can I find it?
The author uses Capricho de Cabra, a fresh Spanish goat’s milk cheese — specifically the herbed version rolled in herbs. The article describes it as “ultra silky” with a smooth fresh taste that doesn’t overpower the other flavors. Look for it at specialty cheese shops or well-stocked gourmet grocery stores; any fresh herbed goat cheese works as a substitute.
What are Lucques olives and can I substitute another variety?
Lucques are a buttery French olive with a mild flavor. The recipe specifies them as a non-salt-brine variety — choosing olives not packed in salt brine keeps the dressing from becoming too salty. Any mild, brine-packed olive that isn’t aggressively salty can work in their place.
How is the pineapple emulsion made and can I use a different dressing?
The emulsion uses 1/2 cup pineapple juice, 2 tbsp avocado honey, and 1/2 cup avocado oil — drizzle the oil very slowly while blending until fully incorporated. The author explicitly says to use your own favorite dressing “if the ingredients are not available or you just have a favorite you think will work well.”
Thanks Nik :)
I love the take on the pineapple emulsion!