Don’t miss the citrus season.

I was on a walk this last weekend enjoying the sun’s presence. Like many of you, perhaps, its been awhile since I strolled amongst the sun’s rays and felt the warmth on my skin. Don’t get me wrong. I do love the winter months. Soups. Teas. Fur Blankets. Cozy Sweaters. Just to name a few.

But it’s still winter. And one of my favorite things about the winter season in California is the abundance of fresh citrus. Take a minute. Look around. It’s everywhere. Lucky for me, while on my walk I found a beautiful, lone orange, fallen from its tree. It was either me or the squirrels. So I crammed it in my coat pocket and within a minute knew exactly how to use it. The perfect complement to the tasty salad I had in mind.

Serves 1 // Inspired by Bon Appetit

I suggest using as little or as much as you like of the toppings for one serving.

1 bunch of frisée
Pancetta, browned
Red onion, sautéed
Radishes, thinly sliced
Goat cheese, crumbled
1 egg, poached
1 orange, half juiced and the other sliced
Olive oil
White balsamic vinegar
Salt and pepper, to taste

How to poach an egg.

Use a wide non-stick skillet. Fill skillet with water to a depth of 1 ½ inches. Add a splash of white vinegar. This helps to coagulate the egg. Bring water almost to a simmer (190F). Scrape water bubbles from bottom of pan. Break egg into a custard cup. Farm fresh eggs are best. Create a whirlpool and then dip custard cup into whirlpool and transfer egg to skillet (it’s okay if water runs into cup). Maintain the heat and cook for 4 minutes and 30 seconds for a restaurant style poached egg or add an extra minute for a soft and runny egg. Remove egg with slotted spoon and place on a smooth towel. If necessary, can trim jagged edges of egg for a nice pouched shape.

Brown pancetta in a skillet over medium heat. Remove pancetta and place on a paper towel. Sautee red onion using leftover oil in skillet from pancetta.

Rinse frisée and tear into bite sized pieces.

I like my vinaigrette more vinegary than oily so I use 2 parts oil to 1 part vinegar and juice. Combine olive oil, orange juice and white balsamic vinegar. Whisk together. Sprinkle with salt and pepper to taste.

Toss frisée with vinaigrette and plate. Top with red onion, poached egg, radish, orange slices, goat cheese and pancetta.

This salad is a great start to a weekend! Bon Appetit.