Springtime Greens, Herbs & Citrus Salad with Warm Pistachio Vinaigrette | On Surrender

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I recently made a new friend, Alanna, who happens to be an immensely talented blogger/photographer/food maker extraordinaire (don't take my word for it; go see for yourself). She also happens to be a super generous human being who spent an afternoon with me a couple weeks ago styling food and sharing her props and teaching me how to change the aperture on the manual setting of my not-always-the-most-intuitive camera. If you're thinking these photos look wayyyy fancier than my normal ones do, it's because they are. Thanks, Alanna!! You're the best.

This salad quite possibly epitomizes the transition from winter to spring, pulling together late season citrus and a whole mess of fresh, sweet and peppery spring greens (including pea tendrils!!! If you haven't had those before, you're in for a treat. They're seriously amazing). Essentially, this means that this is a salad for RIGHT NOW, while farmers and locally-inclined markets still have unusual seasonal citrus like Cara Cara oranges overlapping with get-em-while-you-can spring greens. It's vibrant and fresh, great for supporting your body in its transition towards lighter, warmer weather foods, while still being quite satiating thanks to the healthy fats from the avocado and pistachio vinaigrette. 

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Springtime Greens, Herbs & Citrus Salad with Warm Pistachio Vinaigrette
Serves 4

Ingredients
Salad
1 bunch watercress
1 head frisée, roughly chopped
1 bunch pea tendrils (or sub other fresh, leafy spring green if you can't find them)
1 fennel bulb, thinly sliced
1 avocado, diced
2 Cara Cara oranges, sliced into 1/4" rounds
3 Tbsp. dill fronds (fresh)
3 Tbsp. tarragon leaves (fresh)

Dressing
1/4 cup cold-pressed extra-virgin olive oil
1 small shallot, minced
2 Tbsp. champagne vinegar (or sub white wine vinegar)
1/3 cup raw pistachios, roughly chopped
1/4 tsp. sea salt
black pepper

Directions
1. Toss together all the greens, fennel, avocado, orange slices and herbs and place in a large serving bowl or on a platter.
2. In a small frying pan, warm the olive oil over low heat for two minutes. Add the minced shallot and cook for a few minutes, until translucent.
3. Add the vinegar, salt and a few grinds of black pepper to the saucepan and stir to combine. Add the pistachios and toss to coat.
4. Spoon the pistachio vinaigrette over the salad. Finish off with a couple more grinds of black pepper and finishing salt (if you have it) to taste.