FOR THE CITRUS VINAIGRETTE:
FOR THE PICKLED CITRUS:
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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
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