Mustard Greens with Winter Citrus

Makes 2 generous servings

1 bunch mustard greens (or black kale), washed and sliced into  1/4-inch wide ribbons
4 small blood oranges, segmented or peeled and sliced, juice reserved
1 Cara Cara orange, peeled and sliced, juiced reserved
1 large shallot, thinly sliced
Zest of 1 Meyer lemon
1 teaspoon (approximately) meyer lemon juice
Juice from 2 clementines
1 teaspoon honey
2 teaspoons extra virgin olive oil
1/4 teaspoon freshly chopped tarragon or a pinch dried.
Kosher salt and freshly ground black pepper


In a large bowl, whisk together the blood orange juice, Cara Cara juice, clementine juice,Meyer lemon zest,  hone, olive oil, and tarragon. Season with salt and pepper to taste. Add the greens and, toss until the leaves are coated with dressing. Add the citrus and shallots and toss to combine.
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