Citrus Salad with Bitter Greens

One of my most favorite salads to whip up during any time of the year. Sticky and caramelized citrus served on a bed of seasoned bitter greens such as endives (aka chicory) and arugula. Finished with an orange blossom-maple syrup dressing, crumbled feta and toasted seeds.

Ingredients (serves 4 as a side)

2 Chicory or Belgian Endives, separated

25-30g (about generous handful) Arugula Leaves, roughly torn

2 tbsp Extra Virgin Olive Oil

½ tbsp White Wine Vinegar (substitute apple cider vinegar)

½ tsp sea salt

1 tsp crushed black pepper

2 Medium Oranges or 4 Mandarins – flesh cut into 1 cm thick discs and peel zested

5 tbsp Maple Syrup

80ml Fresh Orange Juice

1.5 tsp Orange blossom water or Grand Marnier liqueur

Topping

Handful Pomegranate Seeds (optional)

60-65g Crumbled Feta

1 tbsp Toasted Fennel Seeds

1/2-1 tsp Maras or Urfa Chile Flakes

2 tbsp Roasted Pumpkin Seeds or any Roasted Nuts of your choice

Flaky Salt to finish

Directions

🥗In a small pan, combine maple syrup and orange juice cook on medium high flame for 7-8 mins or until reduced to runny syrup. Then add the orange discs into the syrup and cook for 4 mins flipping halfway so that each disc is nicely coated and looks golden & sticky. Take off heat stir in the orange blossom water and orange zest. Let it cool and come to room temperature

🥗 Meanwhile, in a bowl - combine first 6 ingredients, give it a good mix and keep it aside

🥗Arrange the dressed endives & arugula on a serving platter. Transfer the sticky oranges on top of the leaves. Scatter pomegranate seeds, feta, chile flakes and seeds (or nuts) then drizzle any leftover orange maple syrup. Finish with more flaky salt and enjoy!