Sweet citrus wedges, quick marinated, complemented by bitter greens and salty feta and topped with crispy prosciutto & citrus balsamic vinaigrette

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Ingredients:

2 Oranges

1 Grapefruit*

8 oz Mixed Greens, Arugula, Watercress, Spinach

2 Green Onions, finely sliced

4 oz Prosciutto, thinly sliced

1/2 cup Feta crumbles

1 tsp. Ghee or Olive oil

Dressing:

¼ cup fresh Orange & Grapefruit Juice

1 Tbsp fresh Lemon Juice plus 1 tsp. Lemon Zest

3 Tbsp. White Balsamic or Champagne Vinegar

1/3 cup Olive Oil

Pinch of Salt, to taste

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Peel the oranges and grapefruit, and working over a bowl to catch the juices, segment the fruit, and squeeze remaining juice from the rinds to use for the dressing.
Add the lemon juice, zest, vinegar, and salt to the bowl, and add the olive oil in steady stream, whisking constantly, until emulsified.
Add the citrus segments to the dressing for a quick marinade.
Place the mixed greens in a bowl, tear into bite sized pieces, remove stems.
Heat a skillet over medium high heat, add a little ghee, add the prosciutto, and sauté until crispy, approximately 8 minutes.
Add the green onions, sauté a few minutes more.
Toss the salad greens with just enough dressing to coat and divide among individual plates.
Spoon the citrus segments over the greens, and top with the prosciutto and green onions.
Finish with the feta crumbles.

*Should you wish to omit the grapefruit, any combination of citrus such as tangerines or Minneola’s will work for this recipe.