Peachy the Magazine January / February 2014 | Page 37

FARM-TO-FORK

PHOTO TALISKERONMAIN.COM

the slopes, so the indulgence is absolutely justified.
And just in case the day gets away
from you and “dining in” is no longer
an option, I highly recommend Talisker
on Main for locally inspired fare in a
cozy venue.
Happy Eating!
WINTER CITRUS SALAD
serves 6

½ cup Marcona almonds
3 good size blood oranges
¼ pound Parmigiano-Reggiano
3 ounces arugula
3 tablespoons grapeseed oil
1 tablespoon balsamic vinegar
½ teaspoon honey

oil, vinegar and honey, and gently toss
with hands to coat. Taste for seasoning
and adjust if necessary.
To serve, arrange slices of orange on
chilled salad plates. Top with arugula,
cheese and a scattering of almonds.
Give each plate an extra crank of fresh
cracked pepper and a little sprinkling
of good salt.

Using a good sharp knife, slice the tops
and bottoms off the oranges. Stand them
up on one end, and working from top
to bottom, following the shape of the
fruit, remove the peel and pith. Then
slice each orange into ¼" pinwheels.
For the Parmigiano-Reggiano, shave
slices off into good-sized shards. Place
the arugula in a stainless bowl and toss
with salt and pepper. Drizzle over the
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