Whip up this fresh dish that has us wishing that citrus season would never end.
What You’ll Need:
1/4 cup balsamic vinegar
2 tablespoons dijon mustard
2 tablespoons honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
1 box of arugula (or any fresh greens)
1 medium fennel, tops and fronds removed, sliced thin
1 grapefruit, peeled and segmented
1 organic mandarin, peeled and segmented
1 blood orange, peeled and segmented
1 avocado, cubed
What to Do:
To make your dressing whisk your vinegar, dijon, honey, salt, and pepper and in a small bowl. While continuously whisking, slowly add your oil one drop at a time until fully combined.
In a large serving bowl layer the greens, fennel, and citrus segments. Instead of pre-mixing your salad with dressing, I like to keep this salad layered because of its beautiful presentation. So when you are ready to serve, add your avocado and drizzle the dressing on top.
Plan ahead! You can prep your fruit and vegetables (except the avocado) the day before and store in separate containers in your refrigerator ready to be assembled, and your dressing is a perfect make-ahead item, as it will keep up to 7 days in the fridge. Note that once the salad is dressed it will only last that day.
*Recipe and image by Emily Cohen. Emily Cohen is the founder of MyLifeMyMenu.com, a website that helps the busy person create balanced menus filled with easy, healthy, family-friendly recipes made up of simple and wholesome ingredients. For more from Emily, follow her on Instagram @MyLifeMyMenu and on Facebook at My Life My Menu.