Tuesday, November 27, 2012

Day 936 : It's that time of year again...

As the temperatures drop, my mind drifts to red wine, fire places, cozy comforters, movies, roasted veggies, fondue and clementines. Clementines are in season from late October till February and there is something absolutely fabulous about the bright crisp citrusy-ness of a clementine on a bitterly cold winter day, makes your mind wander to warmer weather and sandy beaches. 

So on this rainy / snowy eve, I thought I would propose a simple salad celebrating clementines to make your mind wander to warmer days.

3 - 4 clementines
1 bunch of arugula
1/2 cup of roasted pecans
1/3 cup of Pommegrante seeds
1/3 cup of dried Cranberries
1/3 - 1/2 pound of crumbled Nevat cheese  
Homemade Vinaigrette - EVOO, Dijon Mustard, Shallot, Drizzle of Orange Juice, 
Salt and Black Pepper to taste.

Nevat is a Spanish pasteurized bloomy rind goat's milk cheese that is semi-firm and dense. Bright, clean and milky with a slightly citrus bent and a smooth sweet finish. Less crumbly than a feta style cheese and more crumbly than a goat's milk cheese yet less creamy than a Brie or Camembert style bloomy rinded cheese. Perfect for salads!

A simple preparation of all of your ingredients topped with your homemade vinaigrette. 

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