EDIBLE EXCERPT

From A TASTE OF OJAI Flavors of the Valley Cookbook

BY CHEF ROBIN GOLDSTEIN PHOTO BY ANDREA RUSSELL PHOTOGRAPHY

“Early spring, when the aroma of orange blossoms permeates the air, is a particularly lovely time to visit. It’s indisputably intoxicating! The temperature is perfect from March to May, and winter’s rainfall makes everything green in the mountains and along the hiking trails. It’s the time of year when this tiny delectable fruit, the Ojai Pixie, is in season. You see them everywhere, served in and on everything.”

SPRING CITRUS SALAD

Serves 4

1 shaved fennel bulb 4 shaved asparagus spears 2 radishes, sliced thin Citrus-Thyme Vinaigrette (recipe included) 4 Ojai Pixie tangerines, sliced 4 cups greens (see note) Chopped pistachios, for garnish

Toss shaved vegetables lightly with a few teaspoons of Citrus-Thyme Vinaigrette, and toss the salad greens with a bit of dressing as well. Divide the salad greens among 4 chilled plates; add vegetables and sliced tangerines. Garnish with chopped nuts. Chef’s Note: A mandoline is best for shaving vegetables, but if you don’t have one try using a large peeler or cheese plane. Before assembling the salad, place approximately 4 cups of assorted fresh salad greens such as arugula, Little Gems or baby lettuces and seasonal herbs in a large bowl. Drizzle some of the vinaigrette over the greens, letting most of it run down the sides of the bowl. Gently toss the greens with your hands. This tong-free method avoids overdressing or bruising the salad leaves. Top with your salad ingredients just before serving. Citrus-Thyme Vinaigrette

Makes about 1 cup

4 tablespoons white wine vinegar ¼ cup fresh tangerine juice 1 tablespoon minced shallots 2 teaspoons tangerine zest 1 teaspoon fresh chopped thyme 2 teaspoons honey 2 teaspoons Dijon-style mustard 2 teaspoons orange blossom water ½ teaspoon Himalayan pink sea salt ¼ teaspoon ground black pepper ½ cup olive oil

In a small bowl whisk together vinegar, juice, shallots, zest, thyme, honey, mustard, orange blossom water, salt, and pepper. Gradually whisk in olive oil until well blended. This will keep for 1 week in the refrigerator.

Chef Robin Goldstein’s cooking career has been centered in California, where she has been preparing foods for 30+ years. She brings to the table a deep-felt art of balancing flavors while interacting with her private clients in their homes. She shares her delicious recipes through her popular cookbooks, perfectly paired for those who seek savory Mediterranean-inspired flavors.