Sunday, November 10, 2013

Serves 4
Juice from 1 Blood Orange
Juice from 1 Lemon
Juice from 1/2 Ruby Red Grapefruit
1/4 C Olive Oil
1 Shallot, minced
1" Fresh Ginger, peeled & minced
1 Tbls tarragon dijon mustard (or regular dijon)
2 tsp Honey
1 tsp Dark Sesame Oil
Zest from Blood Orange & Lemon
Sea Salt & Pepper

For the Salad:
1.5 Large Pink Grapefruits, peeled & segmented
1 Fennel Bulb, trimmed & cut into paper-thin slices
2 Large Avocados, sliced thinly
4 C Baby Arugula

➪ Whisk the dressing ingredients together in large bowl to blend. Season with salt and pepper.
➪ Leave about 3 - 4 tablespoons of dressing in the bowl and save the rest for another time.
➪ Cut the fennel into very thin strips either using a mandolin or a sharp knife. Add fennel to the bowl and let them sit in the dressing while you prepare the rest of the salad.
➪ Using sharp knife, first cut off the ends of the grapefruit, then cut the peel off. Once peeled, cut between membranes of grapefruits to release segments.
➪ Cut avocado lengthwise and remove pit. Cut into thin slices.
➪ Toss arugula with a small amount of dressing (about 1 tablespoon)

Assemble salad:
➩ Put 1 C of tossed arugula onto salad plate.
➩ Add a layer of marinated fennel (letting excess dressing drip off first).
➩ Add a layer of avocado slices
➩ Add the grapefruit layer
➩ Garnish with a fennel frond.
➩ Repeat for the last 3 portions
➩ Enjoy ;)