A delicious fresh citrus salad with Honeytomatoes®, perfect for a summer day. Excellent for lunch, or as a side dish with dinner or a BBQ.
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Cut the Honeytomatoes® in half. Peel the grapefruit and cut the flesh into slices. Cut the orange in half. Remove the peel from ½ the orange and cut the flesh into slices. Squeeze the juice from the remaining half orange.
Heat a frying pan and roast the pecans until crisp all around, in about 8 minutes. Allow to cool slightly and chop coarsely.
Finely chop the shallot and mix with the orange juice, lemon juice, honey and mustard. Gradually add 100 ml of olive oil while stirring to create a vinaigrette. Season with salt and pepper.
Gently mix the spinach with the Honeytomatoes®, grapefruit, oranges, pecans and half of the citrus vinaigrette. Crumble the goat cheese on top and serve with the remaining vinaigrette.
Serve the salad with bread.