Absent-Minded Arugula & Citrus Salad
A bright, zesty salad that may look a little haphazard at first glance, but comes together with delightful, unexpected harmony. The peppery arugula provides a playful contrast to the sweet citrus and crunchy nuts, all tied together with a light, flavorful vinaigrette. Perfect for a light lunch or a vibrant appetizer.
Directions
- 1
In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, a pinch of sea salt, and a grind of black pepper until emulsified. Set aside.
- 2
Carefully segment the oranges and grapefruit over a bowl to catch any escaping juice. Add a tablespoon of the reserved citrus juice to the vinaigrette and whisk again.
- 3
In a large serving bowl, gently place the baby arugula.
- 4
Artfully arrange the orange and grapefruit segments over the arugula. Don't worry if they're not perfectly even; a little randomness adds to the charm.
- 5
Scatter the toasted pecans over the citrus and greens.
- 6
If using, sprinkle the crumbled goat cheese over the salad.
- 7
Just before serving, drizzle the prepared vinaigrette evenly over the salad. Toss gently to combine, ensuring every leaf and segment is lightly coated.
- 8
Serve immediately and enjoy the surprising blend of flavors.