Citrus Y Cebollas

It’s both amazing and bizzarre that in L.A., the land that birthed the burger, one of the most pervasive street foods consists of a simple plastic bag, brimming with fruit. Where else but east of the La Brea dividing line, in all the awesome eastern hoods, can you find dudes on every other corner, hawking fresh fruit salads garnished with nothing but salt and citrus?
Our twist on the street level is like a land-bridge from LALA to Spain – where onions and oranges play together often, frequently in the company of olive oil and salt. This little pedestal of chevre absorbs the extra juice (what little you can stand to not slurp from the salad bowl like some dorm room guzzler) making for a savory creamsicle vibe that will keep this salad etched in your pre-heat wave brain until the rain comes again.
Note: if you do not have olive oil in your cupboard that’s a little on the pricey side, this is your chance to splurge. Recession is no excuse: Find a bottle of oil that costs as much as getting drunk, you’ll thank us. If you can’t find a Vallée Des Baux (a sick appellation in Provence that hurts so good), get some 100% Hojiblanca or Arbequina oil. Seriously.
Chevre Plaquette
4 oz fresh goat’s cheese
4 6″ x 6″ sheets of plastic wrap
1. Divide the goat cheese into two equal portions and roll into balls.
2. Lay two sheets of plastic wrap side by each on a clean flat surface and place each ball in the center of each sheet. Cover each ball with another centered piece of saran wrap.
3. Using a rolling pin, or a pint glass, carefully roll out the chevre until it is about 1 millimeter in thickness. Place each flat disk on a plate or other flat surface and stick in your freezer while you prep the rest of the salad.
Citrus Y Cebollas

1/2 white onion
2 ripe oranges
1/4 cup pomegranate seeds
1 Tbs. Radical Olive Oil
1/4 cup bitter greens (arugula or frisee)
1 tsp. unseasoned rice wine vinegar
Maldon salt
Black pepper
1. Cut the onion in half lengthwise, peel away and discard the first 2 layers.
2. Slice the onion in a thin julienne 1/8″ thick and submerge in a bowl filled with cool water. Break up the pieces so they’re all individual like.
3. Supreme the oranges over a mixing bowl, making sure to reserve every drop of juice. When you’ve cut out all the segments, give what’s left a good squeeze.
4. Seed the pomegranate.
5. Wash your greens.
6. Strain the onions and add them to the orange segments and juice, add the pomegranate seeds as well. Add the oil and vinegar and mix with your hands until the juice and the oil have generally incorporated into each other and the fruit is all coated. Throw in the greens and make sure they get sauced.
To Serve
1. Remove your frozen chevre. Remove the top layer of plastic wrap.
2. Using a cookie cutter or a thin-rimmed glass, punch out a shape that you like. Make sure to work gently (the cheese could shatter) and quick, the cheese will warm quickly and be harder to work with.
3. Center each chevre plaquette on two plates and arrange first oranges, then onions, greens and seeds. Dress the whole mess up with an extra spoon of the vinaigrette-juice and garnish liberally with
Maldon salt and fresh ground pepper.

Beverage: Jolly Pumpkin’s Oro de Calabasas
Soundtrack: Os Mutantes’ Baby