This tart, fresh salad brings together beautiful textures, flavors, and tastes. It mixes three of our favorite leafy vegetables—collards, kale, and radicchio—with pears, avocadoes, nuts, and bacon. To truly bring out all of the subtle flavors this salad has to offer, dress the kale and collards an hour or more in advance to tenderize them. Then, when your guests are enjoying this bracing salad, they will have the zest of lemons, the bite of greens, and the sweetness of cranberries in every mouthful.
Use your favorite citrus for this refreshing salad. We love the colorful mix and flavor combination of two navel oranges, one blood orange, and Ruby Red grapefruit. The dressing is a light and refreshing mix based on a foundation of white wine vinegar, with sugar, Dijon mustard, and honey, as well as orange juice. This all rests on a bed of kale and red onion, and is topped with creamy crumbles of cheese. Goat cheese and feta cheese both provide their own unique taste. No matter what fruit you choose, buy an extra navel orange to juice for the dressing.
A warm vinaigrette will soften these sturdy greens, but their structure will hold up for up to an hour or two on a holiday buffet. Prep all the ingredients ahead of time, and store in individual zip-top plastic freezer bags in your refrigerator until ready to toss with warm vinaigrette. We love Chiogia beets, with their candy-striped interiors, for this recipe.