Yield: 4-6 servings
Prep: 5 minutes | Cook: 10 minutes
Total Time: 15 minutes

Refreshing and flavorful, this citrus salad with blood orange, caracara orange, tangelo, tangerine and a hint of mint is a breakfast staple. Pair it with a bottle of Decoy Sauvignon Blanc for the ultimate experience.

Ingredients

• 3 mixed citrus - blood orange, caracara orange, tangelo, tangerine or other citrus - peeled and sectioned. Zest and save juice for dressing.
• ½ fennel bulb - thinly sliced or shaved on mandoline
• ½ watermelon radish - thinly sliced or shaved on mandolin
• ¼ cup mint leaves
• 2 tbps fennel fronds
• 2 cups arugula or other greens

• ¼ cup freshly squeezed citrus juice
• 1 tsp citrus zest
• 1 tsp lemon juice
• 1 tsp honey
• ⅓ cup olive oil
• salt and pepper

Preparation

1. In a medium bowl toss citrus, fennel, radish, mint, fennel fronds and arugula with half of the dressing.
2. Arrange on serving platter and drizzle with more dressing if necessary.
3. Garnish with fresh mint leaves, fennel fronds, maldon salt and freshly ground pepper.

Mix all dressing ingredients in a small bowl except olive oil. Slowly whisk in olive oil, add salt and pepper - taste and adjust if necessary.

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