Salad ingredients:

• 4 heads Salanova Lettuce, rinsed and spun dry
• 1 head fennel, shaved
• 1 tbsp fennel fronds, washed and chopped
• 1 cup mixed citrus, segmented (such as Cara Cara Orange, Mandarin, Pamelo, Grapefruit)
• 1 tbsp Preserved Meyer Lemons (recipe below)
• 1 tbsp toasted pine nuts
• ¼ cup Stepladder Creamery Moonstone cheese, shaved
• 2 tbsp Hazelnut Lemongrass Vinaigrette (recipe below)
• 1 tbsp extra virgin olive oil 

To make Preserved Meyer Lemons:

1. Wash the lemons very well with warm water. Cut an “X” in the lemon without dividing it entirely into quarters. It should still be connected on the bottom.
2. Using 4 parts salt, one part sugar pack the inside of the lemons. Place in an air tight jar. Let the lemons sit at room temperature for a few hours.
3. Top off the jar with extra lemon juice. Seal the container. Refrigerate.
4. They will be ready in two weeks, but are even better if you wait a month.

To make Hazelnut Lemongrass Vinaigrette:

• 1 shallot, minced
• 1.5 tbsp Dijon mustard
• 1 tsp sugar
• 1 cup Lemongrass Vinegar (recipe below)
• 1 cup extra virgin olive oil 
• ½ cup hazelnuts, toasted
• Salt, to taste 

1. Combine shallots, Dijon, sugar, vinegar and hazelnuts in blender. Blend on high speed until smooth.
2. With the blender still on, slowly drizzle in the olive oil. Season to taste with kosher salt. 

To make Lemongrass Vinegar:

• 1 cup white wine vinegar
• 1 cup rice wine vinegar
• 1 lb lemongrass, chopped

1. Combine all ingredients in blender. Mix on high until smooth. Strain through fine mesh strainer. 

To Assemble the Salad:

1. In a large bowl add salanova lettuce, shaved fennel, meyer lemon, fennel frawns and citrus segments.
2. Drizzle the lemongrass vinaigrette around the bowl. Add a pinch of kosher salt and gently toss.
3. Place salad on desired plate. Garnish with toasted pine nuts and Moonstone cheese.
4. Finish with a drizzle of extra virgin olive oil.