I receive the most gorgeous, juicy, sweet and delicious fruit from Talley Farms. The natural beauty in their colors are so amazing that I wanted to make something to show off the contrast and brilliance of it all. I served this dish as a brunch meal and it was nothing short of spectacular!
An array of citrus is the central attraction in this incredibly simple salad. I combined Ruby grapefruit, Cara Cara oranges, Golden Nugget tangerines and Blood oranges together for a symphony of color. A little Green kiwi for an added touch. Off set with a touch of sweet crunch from candied pecans and a smattering of savory from blue cheese crumbles. My mouth was tingling with excitement at every bite!
To add to the Fruit Festival, I made Orange Blueberry Scones with Orange Drizzle to accompany my salad. They are delightfully moist and a perfect accompaniment to the salad. The dough mixture is a bit wet so I use the drop method of forming my scones. I personally prefer them that way anyway over a shaped and formed style. It allows for wonderful delicate crevices and eliminates a hard solid exterior.
- 2 heads butter lettuce, torn into bite sized pieces
- 1 blood orange, peeled and sliced, separated into quarters
- 1/2 cara cara orange, peeled and sliced, separated into halves (the other half juiced)
- 1/2 pink grapefruit, peeled and sliced,separated into halves (the other half juiced)
- 1 golden nugget tangerine, peeled and sliced
- 1 kiwi, peeled and sliced thinly
- 1/3 cup candied pecans, homemade or store bought
- 1/3 cup crumbled blue cheese
- 2 tablespoons fresh citrus juice (from 1/2 orange and grapefruit)
- 1 tablespoon balsamic vinegar
- 1 teaspoon dijon mustard
- 1/4 cup extra virgin olive oil, plus 1 tablespoon
- Kosher salt and freshly ground pepper to taste
- Make the dressing: In a small jar combine the citrus juice, balsamic vinegar, dijon mustard and olive oil. Cover securely and shake to mix. Add salt and pepper to taste. (If your fruit juice is not sweet enough, you can add a pinch of sugar)
- On a platter or salad plates, place the butter lettuce leaves on the bottom, arrange the varieties of citrus pieces on top in a pattern and place a couple kiwi slices in the middle. Sprinkle the salad with pecans and blue cheese. Drizzle a small amount of dressing over the salad. The citrus lends moisture to the salad, so you only need a light amount of dressing.
- Serve additional dressing on the side if desired.
- You can substitute any types of citrus that you have available. Select a variety to display different colors and make your salad pop!
(click here) for printable recipe
Makes 18 scones
- 4 cups plus 1/4 cup flour
- 1/4 cup sugar
- 2 tablespoons baking powder
- 2 teaspoons Kosher salt
- 1 tablespoon grated orange zest, plus 1 teaspoon for drizzle
- 3/4 lb cold unsalted butter, diced
- 4 large eggs, lightly beaten
- 1 cup cold heavy cream
- 1 cup fresh blueberries, flash frozen on a baking sheet
- 1 egg beaten with 2 tablespoons water or milk, for egg wash
- 1/2 cup confectioner’s sugar, plus 2 tablespoons
- 4 teaspoons freshly squeezed orange juice
- Preheat oven to 400°.
- In the bowl of an electric mixer, fitted with a paddle attachment, mix 4 cups flour, 1/4 cup sugar, baking powder, salt and 1 tablespoon orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream, and with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy. Combine the frozen blueberries and 1/4 cup flour, add to the dough and mix on low speed until just blended.
- Using wet hands, grab a small handful of dough and drop them on a baking pan lined with parchment paper. No need to shape them well, they should look craggy. Brush the tops of the scones with egg wash and bake for 20-25 minutes or until golden brown.
- Remove the scones to a wire rack to cool. Whisk together the confectioners sugar, teaspoon orange zest and orange juice. Drizzle over the scones and serve.
(click here) for printable recipe