Roast citrus and fennel salad with honey horseradish vinaigrette
Roast
I used to teach a class at the YMCA called the Happy Kitchen. It's a program designed by the Sustainable Food Center here in Austin, and its goal is to get people to cook more--and to choose foods that are healthy, affordable and simple to prepare. We cook in each class, and we test the recipes ahead of time. The cookbook contains a recipe for a spinach salad in which you add supremes of grapefruit and orange. When I tested it for friends, I decided to use the technique of slicing the citrus thin and roasting it (maybe you saw that in the January issue of Bon Appetit), and I added roast fennel for some herby crunch. (We liked it better than the original recipe.) The dressing is a riff on a traditional honey mustard, but I used horseradish instead of mustard for a little more bite, and smoked paprika for a bit of smoky flavor that I really love. It's reinforced with the small pieces of smoked cheese that round out the flavors and, with the pecans, give the salad some richness and texture.
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