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.
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.
Kale Salad with Blood Orange Vinaigrette
2 ripe blood oranges, juiced
1T lemon juice
1T olive oil or grapeseed oil
1/2t mustard / we like the Aioli Garlic Mustard Sauce from Trader Joe's
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
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..