Winter Citrus and Maitake Salad

• 2 tbsp pistachios, roasted & salted
• 2 tbsp extra virgin olive oil
• 8 oz RI Mushrooms (Chef's mix or maitake)
• 2 c Micro Greens or Arugula
• 3 oranges, segmented (a mix of citrus, including Halo Mandarins is nice)
• 2 oz Pecorino, shaved
• ¼ +/- citrus vinaigrette*
• ½ c pickled citrus*

FOR THE CITRUS VINAIGRETTE:

• ⅓ c sherry vinegar
• ¾ c Extra Virgin Olive Oil
• 3 tbsp shallot, finely minced
• 1 tsp dijon mustard
• ½ tsp honey
• zest and juice of 1 orange
• ¼ c pom arils
• Salt and Pepper

FOR THE PICKLED CITRUS:

• 1 orange
• 1 grapefruit
• 1 meyer lemon
• 1 c granulated sugar
• ⅓ c sauvignon blanc
• 1 cinnamon stick
• 2 cardamom pods
• 2 cloves
• 8 peppercorns

FOR THE VINAIGRETTE: Combine all ingredients in a mason jar and shake or whisk vigorously to emulsify.

Keep chilled up to 1 week until ready to serve.

FOR THE PICKLED CITRUS: With the peel intact, slice each citrus into 10-12 wedges.

In a medium sauce pan, cover citrus wedges with 4 cups of water. Bring to a boil then reduce to a simmer. Cook for 1 hour.

Drain the water, add sugar, wine, clove, cinnamon, cardamom and peppercorns to the pan and simmer for another 45 minutes or until rinds are translucent.

Keep chilled for up to 2 weeks until ready to serve.

TO ASSEMBLE THE SALAD: In a heavy bottom pan, sauté mushrooms in a hot pan in extra virgin olive oil, 5-7 minutes until tender and a little caramelization has started to form.

Place the mushrooms in a bowl and gently toss with greens, segmented citrus, pickled citrus, & vinaigrette to taste.

Garnish with pom arils, pistachios and shaved pecorino. Enjoy at room temperature.

Recipe developed by Chef Anna Rossi @annarossiofficial