Recipe: Fennel, Avocado, and Citrus Salad with Arugula and Mint
Recipe inspired by Bon Appetit
1/2 cup (scant) fresh citrus juice (orange, tangelo, mandarin)
2 tablespoons fresh Meyer lemon juice (from about 1 lemon)
2 teaspoons finely grated citrus peel
Pinch of sugar
3 tablespoons extra-virgin olive oil
2 medium clementines
1 fennel bulb, trimmed, quartered vertically, cored, sliced paper-thin (2 1/3 to 2 1/2 cups)
1 avocado, halved, pitted, peeled, diced
1/4 cup fresh mint leaves, sliced
1 cup (packed) baby arugula
1 tablespoon extra-virgin olive oil, plus additional for drizzling Recipe Preparation
Combine everything but the oil in a bowl. Slowly whisk in olive oil. Season to taste with salt and coarsely ground black pepper.
Peel citrus, separate into segments, and place in medium bowl. Add fennel, avocado, and mint. Toss with enough vinaigrette to coat. Season fennel mixture to taste with salt and coarsely ground black pepper.
Toss arugula with 1 tablespoon olive oil in another medium bowl. Season to taste with salt and coarsely ground black pepper.
Arrange fennel mixture on serving platter, top with arugula, and drizzle with additional olive oil. Season to taste with coarsely ground black pepper.