Christmas Eve dinner. Perhaps my most favourite meal of the holiday season, for it's one that's open to a plethora of possibility. There is no "right" meal for the evening, and while many of us do partake in a traditional dinner, derived from cultural roots or established by what our parents did when we were children (hello, Chinese delivery), there is also the option of being completely creative and serving whatever tickles one's fancy.
For me, this has been tourtiere for many years. Pastry-encrusted meat pie slathered with ketchup and served buffet style, with a simple salad or buttered green beans. I love this meal and look forward to it each December, but this year there was a unanimous cry for "steak" among the menfolk in my home, so it looks like we'll be serving something new come Friday night. Our plan is to round out the meal with pan-fried shrimp, and serve it alongside this citrus napoleon for Rob and I, and steamed peas for the boys.
Winter Citrus Napoleon
- 2 cups mixed greens or chopped lettuce (butter or romaine)
- 1 navel orange
- 1 pink grapefruit
- 3 oz. goat cheese, crumbled
- 1 shallot or red onion, finely chopped
- 3 tablespoons olive or canola oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon lime juice
- 1/2 teaspoon salt
- 1 teaspoon dried tarragon
Peel citrus, removing as much pith as possible and slice into wheels. Set aside.
Combine the oil, vinegar, honey, lime juice, tarragon and salt in a small glass jar and shake well. Set aside.
Place the greens on the plate, top with a piece of orange, a few crumbles of goat cheese and a wheel of grapefruit. Repeat using four or five pieces of citrus, forming a "tower".
Sprinkle the top with shallots and drizzle with the dressing. Serve immediately.