Directions 8 steps | 25 Minutes
Measure and prep all ingredients.
Make the salad dressing. In a small bowl, combine the shallot, mustard, honey and 2 tablespoons of vinegar.
Slowly drizzle in the olive oil while whisking to create an emulsion. If the dressing needs more vinegar, add up to 2 tablespoons more. Season with salt and pepper.
Prepare the citrus fruit. Slice off the top and bottom of the grapefruit, to create flat surfaces. Using a paring knife, cut away the peel and pith of the grapefruit by following the contour of the grapefruit.
Lay the fruit on its side and thinly slice the grapefruit into rounds. Repeat with the blood oranges and the navel oranges. Set aside.
On a large salad plate, add the arugula and about two tablespoons of the dressing. Toss to coat.
Place the slices of grapefruit, blood oranges and navel oranges on top of the arugula. Place slices of avocado on top of the fruit. Drizzle the dressing over the salad.
Sprinkle with nuts and dates. Garnish with fresh mint and serve. Enjoy!
- Walnuts, almonds and pistachios work well here.
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