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Laura's winter citrus salad with montealva, arugula, black olives and marconas.

Time 30 minutes
Yields Serves 2
Laura’s winter citrus salad with montealva, arugula, black olives and marconas.
(Ricardo DeAratanha / Los Angeles Times)

Citrus vinaigrette

1

In a nonreactive bowl, macerate the shallots in the blood orange juice for 5 minutes. Add the sherry, orange zest and slowly whisk in the olive oil. Season with ¼ teaspoon salt and balance depending on how sweet your blood oranges are. This makes about 1/3 cup vinaigrette, which will keep, covered and refrigerated, up to 3 days.

Salad and assembly

1

Cut the citrus in segments or pinwheels. The restaurant prefers to cut the blood oranges and kumquats into pinwheels, and segments the rest. You’ll want 2 to 4 pieces of each citrus.

2

Divide the citrus between two salad plates, and tuck in the arugula leaves and cheese slices. Drizzle over the citrus vinaigrette. Sprinkle over the black olives, almonds and a sprinkling of fleur de sel.

Adapted from a recipe from Lucques Restaurant in Los Angeles.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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