Citrus, Avocado & Spinach Salad w/Warm Goat Cheese

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Fresh, seasonal ingredients and the perfect “culinary condiment” is Lili Courtney’s recipe for delighting the palate. So in 2011 she launched her own line of dressings, marinades, and “drizzles” called Delightful Palate. In this salad, she uses Stone Fruit Nectar Vinaigrette to enhance the citrus, avocado and spinach flavors.


  • 2 medium navel or Valencia orange
  • 2 Cara Cara Oranges
  • 2 Blood oranges
  • 1 Tbs. minced red onion
  • Sea salt and freshly ground black pepper
  • 1 medium ripe avocado, thinly sliced
  • ¼ cup dried cherries or cranberries
  • ¼ toasted nuts, pecans or almonds
  • 5 oz. Spinach and arugula
  • ¼ cup Delightful Palate’s Stone Fruit Nectar Vinaigrette
  • 6 oz. goat cheese (we suggest WesMarFarms local goat cheeses)
  • 1/2 cup toasted almonds or pecans, finely chopped


Using a sharp knife, trim off the peel and white pith from the oranges and cut crosswise ¼ inch thick. . Arrange the remaining orange slices and the avocado slices to one side of 6 salad plates.

Toss the spinach and arugula with the red onion, dried cherries and toasted nuts dressing, season to taste with salt and pepper, and mound next to the oranges and avocados.

Warm Goat Cheese Preparation

Pre heat oven to 425 degress,mash the goat cheese in a small bowl with a fork until smooth. Form the cheese into four 2-inch-diameter rounds. Put the nuts on a small plate and press the goat cheese rounds into the nuts on all sides to coat. Transfer the cheese to a small baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes. Place on top of the dressed greens.

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