Citrus & Arugula Salad

This is the final piece of the menu, the perfect balance to round out the meal. I wanted something fresh, bright, and light to contrast the bold, hearty, savory dishes—and this salad does just that. With crisp greens, juicy citrus, and a hint of crunch, it’s refreshing, vibrant, and the perfect way to reset your palate before dessert

6 cups arugula

2 heads endives

1 fennel bulb, thinly sliced

2 blood oranges, peeled and sliced

into rounds

2 navel oranges, peeled and sliced

into rounds

½ red onion, thinly sliced

½ cup macadamia nuts

½ cup pomegranate seeds (optional,

for extra color and crunch)

Citrus Vinaigrette

6 tablespoons olive oil

2 tablespoons fresh lemon juice

2 tablespoons blood orange juice

2 teaspoons honey

1 teaspoon imitation mustard

1. Arrange the arugula on a large

serving platter. Layer the endive

leaves, fennel slices, orange

rounds, and red onion over the

top. Sprinkle with macadamia

nuts and pomegranate seeds, if

using. Drizzle the dressing over

the salad and serve immediately.

optional

Salt, to taste

Black pepper, to taste

1. In a small bowl or jar, whisk all

ingredients together.