How on earth is it already the end of March? I can hardly believe it. We are starting to get a taste of spring-like weather, though at least here in Indiana I know we’ll have a few more cold spells before it warms up for good. This time of year is always a bit tricky for me, as my palate is craving lighter fresher fare but seasonal produce isn’t in sync with my cravings just yet.

I dreamed up this salad while thinking about foods well suited for this bridge between seasons.  In the past I’ve been lukewarm to grapefruit for the most part, as you may gather from its relative scarcity in my archives. Recently I turned a corner with it, thanks in large part to pink grapefruit margaritas made with sorbet. (Never fear, that recipe will hit the blog very soon – likely sooner if you are just dying to have it ASAP.) I have been making this hazelnut vinaigrette for many months now and it has become one of my favorite go-to salad dressings. With an overabundance of grapefruit and blood oranges, and the desire for a salad with a little more somethin’-somethin’ than the standard, this dish materialized. The tart-sweet vibrant citrus with the nutty acidity of the vinaigrette and the sweet creaminess of the goat cheese are well balanced all together. This salad is one of those killer recipes that seems much fancier than it actually is. Who doesn’t love that?!


For the dressing:

  • 2 oz. (about ½ cup) hazelnuts, toasted and roughly chopped
  • 3 tbsp. balsamic vinegar
  • 1 tbsp. water
  • 1 tbsp. Dijon mustard
  • 1 tbsp. honey
  • 1 small shallot, finely minced or grated (about 1 tbsp.)
  • 1 tbsp. minced fresh tarragon
  • ½ cup extra-virgin olive oil
  • ¼ cup canola oil
  • Salt and pepper

For the salad: 

  • 5-6 cups mixed tender salad greens
  • 1-2 blood oranges, supremed and thinly sliced
  • 1 pink grapefruit, supremed and thinly sliced
  • 2 oz. honey chevre, crumbled


  • 01

    To make the dressing, combine the hazelnuts with the vinegar, water, mustard, honey, shallot, and tarragon in a medium bowl. Whisk to combine. Slowly drizzle in the oils, whisking constantly to fully emulsify. The dressing should thicken significantly. Season to taste with salt and pepper.

  • 02

    Place the salad greens in a large bowl. Add a few tablespoons of the hazelnut vinaigrette and toss gently to coat the greens. Add more dressing as needed to taste. Transfer to a serving dish and top generously with thinly sliced citrus and crumbled goat cheese. Serve immediately.


  • Callie

    This looks so good!! My husband and I have been loving your blood orange margaritas as of late, but maybe I can spare some for this salad. I have a hard time finding tarragon in the grocery stores around me, but I’ll be hunting for some to make this!!

    PS those delicate slices of citrus are dreamy! Photos are beautiful, as always.

  • Angela

    That salad is gorgeous. It sounds delicious, to boot.

  • SallyT

    This looks delicious! I just made a citrus salad w salmon, and loved it

    ps – I made the momofoku crack pie yesterday – I followed the directions to a T, but perhaps overbaked it b/c mine sank. It was hard to tell when my oven had reached 325, and how jiggly it should be. I’d followed everything to a T (even buying 10″ pie tins) so was kind of bummed – it tasted good but wasn’t oozing caramel-y goodness like yours. Do you remember how long you baked it for, and if you served it cold or at room temp? THANKS!

  • I’ve always been a grapefruit lover and just recently convinced mike that it’s not the worst fruit on earth lol. Definitely need to further indoctrinate him with this salad!

  • Katrin

    I love grapefruit sorbet! Looking forward to the recipe :)

  • Annie

    I actually had to bake mine a bit longer than the recipe suggested, but I think the oozing was still from being slightly underbaked. I’m not totally sure! I would just experiment with it again and see what time leads to what result in your oven. I did bake mine along side a version with cranberries so I don’t know if that played a role as well. It’s a mysterious pie!

  • Annie

    Don’t let a lack of tarragon stop you from making this dressing. I’ve made it many times without (more often, in fact) and it is still fab. Enjoy, and thanks for the kind words!