Try this delicious, colorful recipe with dinner- your family might just love it!
You can replace all or some of the arugula with spinach, bibb, or mesclun.
1 bulb fennel, shaved thinly
1 large grapefruit, peeled and supremed
1 medium pomegranate, cut in half, seeds removed and reserved
4 cups arugula, rinsed and dried
1/4 cup fresh grapefruit juice
1 teaspoon dijon mustard
1 teaspoon cacao nibs, finely ground
2 teaspoons honey
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
1. Using a mandoline or sharp knife, shave fennel thinly; set aside. Using a paring knife, cut both ends of grapefruit. Stand grapefruit up and cut the peel following the curve of the fruit, making sure to cut only the white pith. (The pith is very bitter.)
2. Hold the fruit over a small bowl, cut the flesh away from the membrane to release a wedge; repeat until all segments have been removed. Transfer fruit to plate, reserving juice in the bowl. Squeeze leftover grapefruit, extracting all of its juice; set aside.
3. Place a small bowl in the sink, cut pomegranate in half. Place one half of pomegranate over the bowl, flesh side down and tap it, using a wooden spoon. (This is the best way to remove the seeds-the only edible part of the fruit.)
4. Put arugula into a large salad bowl or plate; make the vinaigrette. Add mustard, ground cacao nibs, honey, salt, and pepper to grapefruit juice; whisk to combine. Whisk in olive oil. Taste and adjust seasoning if necessary.
5. To assemble, toss arugula with vinaigrette. Arrange fennel, grapefruit, and pomegranate seeds over arugula. Serve at once.
You can subsitute oranges or tangerines for the grapefruit. If you can’t find pomegranate, you can omit it.