Beet, Carrot, Radish and Clementine Salad With Citrus Herb Vinaigrette

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Ingredients

  • 2/3 cup sherry vinegar
  • 1/3 cup freshly squeezed clementine or orange juice
  • 1 tablespoon Dijon mustard
  • 1-2 teaspoons honey
  • 1 teaspoon P.S. Flavor!™ Creole Kitchen seasoning or Creole seasoning of choice
  • 1 tablespoon plus one pinch P.S. Flavor!™ Citrus Spice seasoning or zest of one lemon (reserve a pinch for garnish)
  • 2 tablespoons chopped scallions
  • 2 tablespoons extra-virgin olive oil
  • 1 (5-ounce) container baby arugula
  • 4 medium clementines, peeled and sliced crosswise into 1/8-inch-thick rounds
  • 2 medium rainbow carrots, peeled and shaved into thin strips (about 2 cups)
  • 2 small assorted colored beets, roasted, peeled, trimmed, and cut into 1/8-inch pieces (about 1 cup)
  • 4 medium radishes, trimmed and very thinly sliced (about 1 cup)
  • 1/2 cup roughly chopped pecans, toasted
  • 1/4 cup goat or feta cheese, crumbled
  • Fresh cilantro, parsley sprigs or microgreens, for garnish

Directions

Make the vinaigrette:

  1. Add sherry vinegar, citrus juice, mustard, honey, Creole seasoning, 1 tablespoon Citrus Spice seasoning (or zest of one lemon) and scallions into large blender.
  2. Puree smooth for 30 seconds on medium speed.
  3. Put on low speed, drizzle in olive oil in a slow, steady stream to emulsify.
  4. Set aside.

Make the salad:

  1. Toss arugula, clementines and carrot strips with dressing.
  2. Arrange on a large, wide platter.
  3. Toss beets with dressing and place onto salad.
  4. Sprinkle with radishes, pecans and cheese.
  5. Drizzle with additional dressing.
  6. Garnish with a sprinkle of Citrus Spice seasoning or lemon zest and fresh herbs.

https://www.cutco.com/learn/beet-carrot-radish-and-clementine-salad-with-citrus-herb-vinaigrette