Texas Citrus and Fennel Salad
Prep time: 15minutes Cook time: 0 minutes
INGREDIENTS
- 3 ea. tangerines
- 1 ea. large grapefruit
- 2 ea. medium fennel bulbs, cored and sliced thinly
- 2 cups baby arugula
- 1 tbsp. fresh grapefruit juice
- 1 tsp. champagne vinegar
- ¼ cup extra virgin olive oil
- ¼ cup toasted pine nuts
- As needed salt and pepper to taste.
INSTRUCTIONS
1. In a bowl whisk together the grapefruit juice, and vinegar. Slowly whisk in the olive oil in a thin stream to form an emulsion. Season to taste with salt and pepper, and set aside until ready to use.
2. Peel the grapefruit and tangerines and take off as much of the white pith from all the fruit that you can. Slice into thin circles and set aside.
3. Assemble the salad by placing the arugula on the plate then arrange the citrus and fennel slices on top, drizzle with the dressing and garnish with pine nuts. Season to taste with salt and pepper.