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RECIPE | goat cheese kale salad with blood orange vinaigrette

I hope you're ready for the juiciest content we've ever provided. For the new few weeks, in honor of the latest issue of STUDY, we'll be exploring all things citrus -- our favorite recipes, products, cocktails and home inspiration inspired by The Citrus Issue.

First up, this way-too-beautiful-for-words family invited us into their home and to their table to share a perfect early fall salad. We paired this goat cheese kale concoction with a blood orange vinaigrette and our favorite grilled cheese for a quick and hearty meal enjoyed by adults and kiddos alike. 

Grilled Cheese and Goat Cheese Salad with orange vinaigrette 
Grilled Cheese and Goat Cheese Salad with orange vinaigrette 
Grilled Cheese and Goat Cheese Salad with orange vinaigrette 

I promise your meal will turn out as delicious as ours did, but I can't promise you'll look this adorable while consuming it.

Grilled Cheese and Goat Cheese Salad with orange vinaigrette 
Grilled Cheese and Goat Cheese Salad with orange vinaigrette 
Grilled Cheese and Goat Cheese Salad with orange vinaigrette 
Grilled Cheese and Goat Cheese Salad with orange vinaigrette 
Grilled Cheese and Goat Cheese Salad with orange vinaigrette 
Grilled Cheese and Goat Cheese Salad with orange vinaigrette 

Kale Salad with Blood Orange Vinaigrette

Dressing:
2 ripe blood oranges, juiced
1T honey
1T lemon juice
1T olive oil or grapeseed oil
1/2t mustard / we like the Aioli Garlic Mustard Sauce from Trader Joe's

Salad:
1/2 bunch of kale, cleaned, stemmed and chopped
1/4C radicchio, thinly sliced
1 orange pepper, sliced
1/4C slivered almonds
1/3C good quality hard goat or sheep cheese such as Cordobes

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1. Combine dressing ingredients in a mason jar with lid and shake vigorously.

2. Toss salad and dressing together and let sit for 20 minutes before serving..


Field Trip To A Citrus Grove

STUDY | the Citrus Issue

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