Winter Citrus Avocado Salad

Salad

• 1/2 head radicchio leaves, torn
• 3-4 cups arugula or baby spinach
• 2 oranges, segmented
• 1 pink grapefruit, segmented
• 1/2 red onion, sliced
• 1 fennel bulb, very thinly sliced
• 1/2- 1 avocado, sliced
• 2 tablespoons pine nuts (optional)
• crumbled goat cheese (optional)
• Sea salt and freshly ground black pepper

Dressing

• 1/3 cup extra-virgin olive oil, Cervasi preferred
• 2 Tablespoons orange juice (squeeze what's leftover of the segmented oranges over a bowl. It should have lots of juice remaining)
• 1 teaspoon Dijon mustard
• 1/8 teaspoon of kosher salt
• 1/8 teaspoon of pepper

INSTRUCTIONS

1. Make the dressing: In a small bowl, whisk together the olive oil, orange juice, Dijon mustard, and salt and pepper. 
2. Assemble the salad on a platter by arranging the radicchio, arugula and half of the citrus segments. 
3. Drizzle with a few spoonfuls of the dressing. Layer the fennel, avocado, red onion, and the remaining citrus onto the salad. Top with pine nuts and goat cheese if using; sprinkle with salt and pepper, and serve.

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