Winter Salads: Two Ways

For Citrus Salad (Serves 4-6)

• 3 tablespoons Extra Virgin Olive Oil
• 1 tablespoon Sherry Vinegar
• 1 ½ teaspoons Whole Grain Mustard
• Lemon Juice to taste
• Salt
• 2 medium Fennel Bulbs (8-10 ounces trimmed), shaved on mandoline
• 2 Blood Oranges, rind and pith cut away, seeds removed, sliced into rounds
• 1 Pink Grapefruit, rind and pith cut away, seeds removed, sliced into rounds
• 1 Cara Cara Orange, rind and pith cut away, seeds removed, sliced into rounds
• 1 Tangerine, rind and pith cut away, seeds removed, sliced into rounds
• 8 ounces Farmer’s Cheese
• 1 Shallot, shaved on mandoline
• ½ tablespoon Poppy Seeds
• 1 tablespoon freshly torn Tarragon Leaves

For Radish Salad (Serves 4-6)

• Juice of 1 Lemon, ~3 tablespoons
• ¼ cup Extra Virgin Olive Oil, plus more for drizzling
• Flaky Sea Salt
• Freshly ground Black Pepper
• 1 lb. mixed Radishes, trimmed (Watermelon, and Easter Egg Radishes are best)
• 3 ounces Sheep’s Milk Feta, crumbled
• 1 cup packed Italian Parsley leaves, about 1 bunch
• 1 cup loosely packed Dill Fronds, stems removed, about 1 large bunch
• ½ cup loosely packed Mint Leaves, about 1 small bunch
• ½ cup Chives, cut into 1-inch pieces, about 1 bunch