This simple but super-flavorful salad shines with the addition of our kitchen's Coriander & Citrus Marinated Chèvre.

Preparation

With a sharp knife, remove the top and bottom of each orange and then slice away the peel, removing all the white pith. Slice each orange into ¼-inch rings, leaving a 1-inch thick piece of each orange. Arrange the ¼-inch orange slices on a serving plate, alternating between navel, Cara Cara and blood orange slices.

Squeeze the juice from the 1-inch orange pieces into a work bowl. Add the mustard to the juice and whisk in 2–3 tablespoons of the marinating oil from the chèvre to make a vinaigrette. Season with salt and pepper.

Drizzle some of the vinaigrette over the sliced oranges. Crumble the chèvre over the citrus.

Add the frisée to a work bowl and toss with 2–3 tablespoons of the vinaigrette. Place sliced avocado and frisée on top of the oranges, then garnish with sliced almonds.