Winter Greens Salad with Pistachio-Crusted Prime Rib & Blood Orange–Fig Dressing

Ingredient Spotlight. Our Blood Orange Fused Olive Oil is pressed with whole blood oranges, so the vinaigrette tastes like sunshine in January. We balance it with our Black Mission Fig Dark Balsamic Vinegar — dense, jammy, and deep — for a sweet-tangy dressing that makes the whole plate feel luxurious.

Ingredients

• 1 lb prime rib, cooked medium-rare and thinly sliced
• 1 cup pistachios, finely chopped · ¼ cup Dijon mustard · 1 tsp garlic powder · ½ tsp black pepper
• Dressing: 3 Tbsp Blood Orange Fused Olive Oil · 2 Tbsp Black Mission Fig Dark Balsamic Vinegar · 1 Tbsp garlic, minced · juice of ½ blood orange · 2 Tbsp honey · salt and pepper
• Salad: 1 small head butter lettuce · ½ cup crumbled blue cheese (optional) · 1 blood orange, sliced · 1 avocado, cubed · 1 cucumber, sliced

Instructions

1. Brush the prime rib with Dijon, garlic powder, and black pepper, then press the chopped pistachios onto the surface. Warm in a 400°F oven for 5–10 minutes.
2. Whisk together all the dressing ingredients until glossy and emulsified.
3. Arrange the butter lettuce on a platter and top with avocado, cucumber, blood orange slices, and blue cheese. Fan the warm prime rib over the top.
4. Drizzle generously with the Blood Orange–Fig dressing and finish with a light extra drizzle of Fig balsamic right before serving.

Chef's Notes

• Slice the beef against the grain and dress the salad at the last moment so the greens stay crisp.
• No fresh blood orange? A small can of drained mandarins works beautifully.

Make It Yours

• Toast a handful of Pepitas and scatter them over the top for extra crunch alongside the pistachio crust.

Allergens: contains tree nuts and dairy (if using blue cheese).

Blood Orange oil and Fig balsamic are a shop-favorite pairing — come taste them side by side.